If you were looking in my pantry you might worry that I have food hoarding tendencies. I mean there is A LOT of stuff packed in there. I have a habit of pick up things that looks interesting at the grocery store with the plan of some great future recipe, only to have those items make their way to the dark recesses of the pantry. Once things migrate to the back I soon forget all about them.
This month I am actively trying to reach to the back of the pantry and pull out those forgotten items before I have to start chucking things because they have out sat their shelf lives. Yesterday I reached in a pulled out a box of spinach linguini. I don’t even remember buying it, so who knows what my original plan was for these green strands of pasta.
I cooked the linguini, tossed it with olive oil, sizzled garlic slices, roasted Roma tomatoes and roasted asparagus. (Just about any roasted vegetables would work in this dish.) Then I topped the dish off with some shredded parmesan. It was a stupendous dish – as beautiful as it was delicious. I must remember to go diving into the back of my panty more often. There is good inspiration back there!
Garlic Linguini with Roasted Vegetables
Prep: 10 minutes – Cook time: 12 minutes (not including time to roast the vegetables) - Makes 4 servings
- 1 package (1 lb.) spinach linguini
- 1/4 cup olive oil
- 2 cloves of garlic thinly sliced
- 8 roasted Roma tomatoes
- 1 bunch of roasted asparagus (I did not add the onions in the original roasted asparagus recipe)
- salt and pepper
- shredded parmesan
Cook linguini according to package directions until pasta is al dente. Drain pasta and leave in the strainer.
Return empty pasta pot to medium heat. Add olive oil and garlic slices. Sizzle garlic until is starts to turn golden. (Do no allow garlic to burn or it will taste bitter).
Add cooked pasta to pot with olive oil and toss. Season with salt and pepper. Portion onto plates. Add roasted vegetables. Top with a sprinkle of shredded parmesan.
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