Roasted Vegetable Pasta

Ingredients:

• Kosher salt
• 2 zucchini, halved lengthwise and sliced 1/2 inch thick
• 2 yellow squash, halved lengthwise and sliced 1/2 inch thick
• 1 bunch asparagus, trimmed and cut into 2-inch pieces 
• 3 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 red onion, diced
• 2 cloves garlic, thinly sliced
• 4 roma tomatoes, diced
• 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
• 9 ounces fresh linguine
• 1/2 tsp dried basil
• 1 bunch parsley
• 1 red pepper, chopped

 

Directions:

• Preheat the oven to 425 degrees F and bring a large pot of salted water to a boil.
• Meanwhile, toss the zucchini, yellow squash, roma tomatoes, red pepper and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes.
• Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds.
• Increase the heat to medium high and simmer, stirring occasionally, 15 minutes.
• Remove from the heat and stir in the cheese.
• Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil and basil.
• Divide among bowls and top with more cheese.