Linguine pasta with baked vegetables – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 456, total fats 17 g., saturated fats g., proteins 18 g., carbohydrates 60 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: ДжонниMiller Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 250 gr long pasta linguine
- 800 gr. canned tomato, diced
- 2 small zucchini sliced lengthwise into 1.2 slices cm.
- 1 bunch of asparagus, chopped and chopped into pieces of 5 cm.
- 3 tbsp. l extra virgin olive oil
- 1/2 tbsp. grated parmesan or pecorino romano, and a little bit to sprinkle
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- Freshly ground pepper
- 1/2 tbsp. chopped basil
Recipes with similar ingredients: linguine paste, parmesan cheese, cheese pecorino romano, zucchini, asparagus, onions, garlic, tomatoes, basil
Recipe preparation:
- Preheat the oven to 220 degrees. In a large pot, bring salt water to a boil. Meanwhile, on a baking sheet with high edges mix zucchini, asparagus and 1.5 tbsp. l olive oil, salt and pepper. Bake for 20 minutes until cooked.
- The remaining 1.5 tbsp. l warm olive oil in large pan over medium heat. Add onions and cook for 8 minutes, occasionally stirring until it becomes soft. Add garlic and cook more 30 seconds. Increase the fire to moderately strong, add tomatoes and cook for 15 minutes. Remove from heat and stir in cheese.
- Meanwhile, put the linguines in boiling water and cook as indicated on the package. Leave 1/2 tbsp. water, drain the rest. Put the pasta in a pan with sauce. Add baked vegetables and the left water, mix, add basil. Divide the paste into servings and sprinkle with grated cheese again.
