Saturday, April 2, 2016

Day 88 Linguine with Roasted Vegetables

Linguine with Roasted Vegetables

1 Pound Whole Wheat Linguine
1 Pound Asparagus, cut into 2 inch pieces
3 Bunches Green Onions, trimmed and cut into 2 inch pieces
2 Red Bell Peppers, cubed
4 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Black Pepper, freshly ground
1/2 Cup Nutritional Yeast
1/4 Cup Balsamic Vinegar

1.  Preheat oven to 450 F.
Chopped vegetables

2.  Add vegetables to a large roasting pan.  Toss with 2 tablespoons of olive oil and the salt and pepper.  Roast for 25 - 30 minutes stirring once during cooking.
Drained linguine

3. While the vegetables are roasting, cook pasta according to package directions. Drain and mix with 2 tablespoons of olive oil.

4.  Add the vegetables to the pasta and toss to combine.  Add the yeast and vinegar and mix well.

Pairs well with 2012 Avinyo Cava

Soundtrack A Day to Remember - Common Courtesy

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