Quick Linguine With Roasted Vegetables

December 26, 2023

12 / 26 / 2023
veggie pasta

Quick Linguine With Roasted Vegetables

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes


  • 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


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare large roasting sheet by lining with parchment paper.
  3. Heat a large pot full of water, on the stove, in which to boil the pasta. Add 1 tsp salt to the cooking water.
  4. 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.
  5. Place all vegetables into large mixing bowl and toss with melted coconut oil, apple cider vinegar, rosemary, salt, pepper and chile.
  6. Pour onto prepared baking sheet and pop in oven.
  7. Roast for 30 minutes - stirring halfway through.
  8. Meanwhile, put the pasta in boiling water and let cook according to package instructions. Do this while the vegetables are roasting.
  9. When the roasted vegetables are ready, remove from heat and transfer to a large serving bowl.
  10. Drain pasta when cooked and add to the vegetables. Toss to combine. Season with additional salt and pepper. Serve hot.

Tosca Reno

Author, columnist, motivational speaker, reality TV star, radio personality, consultant, mother and wife, Tosca Reno has been inspiring millions with the Eat Clean™️ Diet series and sharing the success she's had with weight loss and Clean Eating.


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