3/4 pound linguine
1 teaspoon extra-virgin olive oil, to toss with pasta
1 1/2 pounds asparagus, trimmed and peeled
3 bunch scallions, trimmed
2 each red bell pepper, seeded
2 teaspoon extra-virgin olive oil, to toss with vegetables
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup balsamic vinegar
1. Position racks in lower third and middle of oven; preheat to 450 degrees F.
2. Break linguine into pieces about 3 inches long. In a large pot of boiling salted water, cook the broken linguine until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with oil and set aside.
3. Cut asparagus and scallions into pieces about 3 inches long. Slice red peppers into thin strips. In a large bowl, toss the vegetables with the remaining oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them out in an even layer. Roast, stirring the vegetables occasionally, until the vegetables are tender and well-browned, about 25 minutes.
4. Add the vegetables to the linguine and toss to combine. Add Parmesan and vinegar and toss again.
Note: The salad can be prepared ahead and stored, covered, in the refrigerator for up to 1 day. Bring to room temperature before serving.
(based on individual servings)
Total Fat: 13 g
Cholesterol: 10 mg
Sodium: 831 mg
Carbohydrates: 86 g
Protein: 22 g
Prep technique Roast Course Dinner Cuisine American Main Ingredient Vegetables Type of Dish Main Dish
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