Roasted Vegetable Pasta

• 1 Large Zucchini, chopped
• 1 Bunch of Asparagus, trimmed and cut into 2in. pieces
• 3 tbsp olive oil, extra virgin
• 1 Salt and Pepper, to taste
• 1 Small Onion, diced
• 2 Cloves Garlic, thinly sliced
• 28 oz Can of Diced Tomatoes
• 1 cup Grated Parmesan Cheese
• 9 oz Linguine
• 1 1/2 tbsp Dried Basil (or 1/2 cup of fresh)

1. Preheat oven to 425F.
2. On a rimmed baking sheet toss the zucchini and asparagus in 1 1/2T olive oil, season with salt and pepper.
3. Roast until tender, about 20 minutes.
4. Bring a large pot of salted water to a boil and cook linguine according to package directions.
5. Heat the remaining olive oil in a large skillet over med.
6. heat.
7. Add diced onion and cook until softened, stirring occasionally.
8. Add garlic and cook 30 more seconds.
9. Increase the heat to med.-high, add can of tomatoes and mix.
10. Reduce to simmer and stir occasionally for 15 minutes.
11. Remove from heat then stir in cheese.
12. Reserve 1/4 cup cooking water from pasta then drain.
13. Add pasta, reserved water, and roasted vegetables to skillet.
14. Toss to combine and then stir in basil.
15. Top with additional cheese if so desired and ENJOY!
16. :)

zucchini, olive oil, salt, onion, garlic, tomatoes, parmesan cheese, linguine, basil

Taken from cookpad.com/us/recipes/363533-roasted-vegetable-pasta (may not work)