Recipe: Roasted Vegetables and Linguine Salad

ROASTED VEGETABLES AND LINGUINE SALAD

3/4 pound linguine, uncooked
2 tablespoons plus 1 teaspoon olive oil, divided use
3 bunches scallions, trimmed
2 large red bell peppers, seeded
2 large green bell peppers, seeded
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds asparagus, trimmed
1/2 cup freshly grated Parmesan cheese
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley

Position oven racks in the lower third and middle of the oven. Preheat to 450 degrees F.

Break linguine into pieces about 3 inches long. In a large pot of boiling salted water, cook the broken linguine until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with 1 teaspoon of the oil an set aside.

Cut asparagus and scallions into pieces about 3 inches long. Slice bell peppers into thin strips. In a large bowl, toss the vegetables with the remaining 2 tablespoons oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them in an even layer.

Roast for about 10 minutes, then stir the vegetables and switch the positions of the baking sheets. Continue roasting, stirring occasionally, until the vegetables are tender and well browned, 10 to 15 more minutes.

Add the vegetables to the linguine and toss to combine. Add Parmesan, vinegar and parsley and toss again. The salad can be prepared ahead and stored covered in the refrigerator for up to 1 day. Bring to room temperature before serving.

Makes about 8 cups for 4 servings
Source: Eating Well Secrets of Low Fat Cooking