Quick Linguine With Roasted Vegetables
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients
- 4 small zucchini
- 4 small eggplants
- 3 bell peppers - assorted colours
- 1 fennel bulb
- 1 large red onion
- 1 head garlic
- 3 Tbsp coconut oil
- 1 tsp unrefined sea salt
- 1 tsp grated black pepper
- 1 tsp chile flakes
- 1 cup fresh rosemary, chopped
- 2 Tbsp apple cider vinegar
- 1 pound spelt or kamut linguine
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Prepare large roasting sheet by lining with parchment paper.
- Heat a large pot full of water, on the stove, in which to boil the pasta. Add 1 tsp salt to the cooking water.
- Prepare vegetables for roasting; slice eggplant and zucchini into ¼” rounds, clean and chop peppers into 2” pieces, slice fennel and red onion into chunks, separate garlic into cloves and remove skin.
- Place all vegetables into large mixing bowl and toss with melted coconut oil, apple cider vinegar, rosemary, salt, pepper and chile.
- Pour onto prepared baking sheet and pop in oven.
- Roast for 30 minutes - stirring halfway through.
- Meanwhile, put the pasta in boiling water and let cook according to package instructions. Do this while the vegetables are roasting.
- When the roasted vegetables are ready, remove from heat and transfer to a large serving bowl.
- Drain pasta when cooked and add to the vegetables. Toss to combine. Season with additional salt and pepper. Serve hot.
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