I found the original recipe in a Food magazine. As I have now made it several times, I've morphed it into my own variation, mostly because Mr. Helen cannot stand asparagus, called for in the original recipe. So I changed up the veggies a bit, increased the amount of pasta used, made it more servings, and ultimately less calories. That's the version I am sharing here. This actually comes together fairly quickly - fast enough for me to make it on a weeknight after work.
Oven Roasted Vegetable Pasta
1 Large Zucchini, cut in half lengthwise, then sliced about 1/2 inch thick (about 3 cups)
1 Large Summer Squash, cut in half lengthwise, then sliced about 1/2 inch thick (about 3 cups)
3 Tablespoons olive oil, divided
Black Pepper (I like freshly ground)
1/2 cup sliced roasted red pepper (you can roast your own or used the jarred)
1 small onion, diced
2 large cloves of garlic, sliced
1-28 oz. can diced tomatoes, with juice
1/2 cup freshly grated Pecorino Romano Cheese (or Parmesan)
1/2 cup chopped fresh basil (think thin ribbons) - or 1 T dried basil leaves
12 oz. linguine
Preheat the oven to 425. In a large bowl, toss your squashes with 1 1/2 T of the olive oil, sprinkle with some kosher salt and pepper, then spread out on a large 12 x 15 cookie sheet. Roast in the oven for about 15-20 minutes. Watch this because you don't want to over cook the squash.
While the squash is cooking, heat the other 1 1/2 T olive oil in a 3 quart saucepan. Add in diced onion and saute for a few minutes until it starts to go clear. Add in your sliced garlic and saute for 30 seconds or so until it becomes fragrant. Add the can of diced tomatoes, bring to a boil, then reduce heat and simmer for about 15 minutes or until most of the liquid has evaporated. If you're using the dried basil, add it in with the tomatoes to simmer.
While the sauce is simmering, cook your linguine according to package directions for al dente. Drain the pasta and return to its pan. Top with your roasted vegetables and the roasted red pepper strips.
When the sauce is done simmering, stir in the 1/2 cup of grated Pecorino Romano cheese. Pour over pasta and vegetables. If using the fresh basil, stir it in now.
Toss everything together. Serve with more freshly grated cheese.
Makes 6 hearty servings. 349 calories, 10.2g fat, 54g carbohydrates, 5.7g fiber, 12.3g protein