Linguine al ragù di verdure arrosto

Ingredienti

• 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

Preparazione

1. 1

   Preheat the oven to 450°F . Spray a baking sheet liberally with cooking spray.

2. 2

   Vegetables: 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. 3

   Roast for 35-40 minutes or until golden, stirring once midway through cooking.

4. 4

   Tomato 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. 5

   Add 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. 6

   Add roasted vegetables, basil and parsley to tomato sauce. Stir until evenly distributed in sauce.

7. 7

   Toss the ragu with the cooked linguine and top with grated Parmesan cheese. Serve immediately.