Pesto Roasted Vegetables with Lemon Parmesan Linguine

10 Feb

Consider the carrot.
Humble? Maybe.

Now, coat it with little of that pesto and roast it for a few minutes.
Okay, now turn it over and roast it for  a few more.
What do you think?
Well, I happen to think that the result is sort of glamorous.

I’m always amazed at how incredible any vegetable tastes when it’s prepared this way. Dense, sweet, and, if done to my taste, a little smoky.

Last night, when my co-worker and friend, Joy Ahn, mentioned her dinner plans at home, she planted the seed.

When I opened the front door, Chris had a pot of boiling water going for pasta. But, I was on a mission. We shut the burner off for a while as I washed and prepared the squash and carrots. I quickly skimmed my trusty Betty Crocker and saw the simplest recipe for pesto roasted vegetables. We always keep a jar of the green paste handy. Also, a little more carb intake didn’t sound so unappealing either! So, linguine and roasted vegetables it was.

Pesto Roasted Vegetables and Linguine

Ingredients:

1/4 C pesto, prepared
2-3 medium summer squash, cut lengthwise (1/2″ thick)*
6-8 small/medium carrots, cut lengthwise (1/2″ thick)**
12 oz. package linguine pasta
water for pasta
2 T olive oil
1 T lemon juice
1-2 T Parmesan, grated
salt and pepper to taste

Directions:

Bring water for pasta to a rolling boil.

Set oven to Broil.
Toss pesto and veggies in a medium bowl.
Place veggies, cut sides down, on a parchment-paper lined baking sheet.
Broil with tops 4 to 6 inches from heat about 5 minutes or until skins begins to blister.

Meanwhile, prepare pasta as directed.

Turn vegetables; brush with any remaining pesto from mixing bowl.
Broil an additional 6 to 7 minutes, until vegetables are light brown.
Cool slightly.

Toss olive oil and pasta. Add Parmesan and lemon juice. Sprinkle pepper and salt if desired.
Cut vegetables into 2-inch pieces and add to pasta. Serve warm.

*I find that summer squash has too much water content to really do well when roasted. An easy trick (that also works with eggplant) is to cut the vegetable as directed, salt generously, and let sit for 20 minutes. You will start to see water come to the surface after only 5 minutes. Rinse to remove salt with cool water. Pat dry. Now continue as directed in the recipe above.

** I specify that the vegetables should be cut to a 1/2″ thickness, so that all vegetables are evenly roasted and done at the same time. Experiment with bell peppers, eggplant, and more. I even made Brussels sprouts with pesto for lunch. Have fun!

Roasted Brussels sprouts cut in half and coated in pesto


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One Response to “Pesto Roasted Vegetables with Lemon Parmesan Linguine”

Trackbacks/Pingbacks

  1. St. Patrick’s Day at home: Wholesome Thin Mints after Corned Beef « Sugar and Sage - March 18, 2012

    […] Place beef in a large stockpot. Pour beer and enough water to entirely cover the meat. (You will use some of the liquid later for the cabbage and potatoes.) Cover and bring to a boil. Turn heat to low immediately after boiling and simmer for 3 hours. Remove 4 C liquid from stockpot. (Be sure to leave enough liquid to cover the beef.) Simmer corned beef for an additional 30 minutes, while potatoes are boiled and carrots are roasted. In another large pot, bring the  potatoes and broth to a rolling boil. Cover and reduce heat to medium-low for 30 minutes. During the last 10 minutes, add cabbage, sprinkle with salt to taste, and cover. Meanwhile roast carrots as directed in a previous post about Pesto Roasted Vegetables. […]

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