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Gallery Vegetable Garden Linguine Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces 2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces 1 pound cherry tomatoes 2 small red onions, sliced into 1/2-inch wedges 6 tablespoons extra-virgin olive oil Coarse salt 10 ounces whole-wheat linguine 1/2 cup grated Parmesan, plus more for serving 3/4 cup basil leaves
Gallery Vegetable Garden Linguine
Recipe Summary Servings: 4
Gallery
Vegetable Garden Linguine
Vegetable Garden Linguine
Vegetable Garden Linguine
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces 2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces 1 pound cherry tomatoes 2 small red onions, sliced into 1/2-inch wedges 6 tablespoons extra-virgin olive oil Coarse salt 10 ounces whole-wheat linguine 1/2 cup grated Parmesan, plus more for serving 3/4 cup basil leaves
Directions
Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.
Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.
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All Reviews for Vegetable Garden Linguine
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Garden Linguine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
