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A picture of linguini with vegetables

Linguini with Veggies

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Ingredients Method

Ingredients
  

  • Makes 4 servings
  • 3 whole bulbs garlic
  • 3 tablespoons olive oil
  • ½ cup butter
  • 1 cup chopped leek
  • 1 8-ounce container sliced baby Portobello mushrooms
  • 1 1-pound bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 12-ounce containers gourmet tomatoes, halved
  • 2 tablespoons thinly sliced fresh basil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ 16-ounce box linguini pasta, cooked and drained
  • Garnish: fresh basil

Method
 

  1. Preheat oven to 400°.
  2. Cut off pointed ends of garlic; place garlic on a piece of heavy-duty aluminum foil, and drizzle with olive oil. Fold foil to seal. Bake for 1 hour. Let garlic cool for 30 minutes. Squeeze pulp from garlic cloves into a small bowl; set aside.
  3. In a large skillet, heat butter over medium heat until melted. Add leek, mushrooms, and roasted garlic; cook for 6 minutes, stirring frequently. Add asparagus; cook for 4 minutes, stirring frequently. Add tomatoes, basil, salt, and pepper, stirring to combine; cook until tomatoes are heated through, 1 minute. Serve over hot pasta. Garnish with fresh basil, if desired.