Linguine with a Roasted Vegetable Ragu

A hearty meat-free Linguine with Roasted Vegetable Ragu featuring tender roasted vegetables, fire-roasted tomato sauce and Parmesan cheese.

📝 Ingredients

• Vegetables:
• 2 large zucchini (cubed)
• 2 large yellow squash (cubed)
• 1 small red bell pepper (seeded and diced into 1/2-inch pieces)
• 1 small orange bell pepper (seeded and diced into 1/2-inch pieces)
• 1 Tbsp olive oil
• 1 tsp garlic salt
• 1 tsp Italian seasoning
• 1/2 tsp freshly ground black pepper
• Tomato Sauce:
• 1 medium sweet onion (i.e. Vidalia or similar)
• 2 Tbsp olive oil
• 3 large garlic cloves (minced)
• 2 14.5 oz cans fire roasted tomatoes
• 1 8 oz can Italian seasoned tomato sauce
• 1 tsp dry Italian seasoning
• 1 tsp red pepper flakes
• 1 tsp sugar
• 1/4 tsp oregano
• 2 Tbsp thinly sliced fresh basil
• 1 Tbsp fresh Italian parsley
• 1 lb linguine cooked to al dente
• 4 oz shredded Parmesan cheese

👨‍🍳 Instructions

1. 1Preheat the oven to 450°F . Spray a baking sheet liberally with cooking spray.
2. 2Vegetables: Place zucchini, squash and peppers on baking sheet. Drizzle with 1 Tbsp olive oil and season with Italian seasoning, garlic salt and black pepper. Stir until coated.
3. 3Roast for 35-40 minutes or until golden, stirring once midway through cooking.
4. 4Tomato Sauce: Meanwhile, drizzle 2 Tbsp of olive oil in a large saucepan. Add the diced onion and cook over medium high until the onion becomes translucent and is beginning to brown, about 3 minutes. Add the minced garlic and saute for one additional minute.
5. 5Add fire roasted tomatoes, tomato sauce, 1 tsp dry Italian seasoning, red pepper flakes, sugar and oregano. Season with salt and black pepper to your taste. Simmer over low heat until the vegetables are done.
6. 6Add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce.
7. 7Toss the ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.