Name: Vegetable Garden Linguine
Ingredients: 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces; 2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces; 1 pound cherry tomatoes; 2 small red onions, sliced into 1/2-inch wedges; 6 tablespoons extra-virgin olive oil; Coarse salt; 10 ounces whole-wheat linguine; 1/2 cup grated Parmesan, plus more for serving; 3/4 cup basil leaves

Step 1

Heat broiler. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tablespoons oil and season with salt. Broil 3 minutes, then toss and continue broiling until vegetables are tender and charred in spots, about 2 minutes more. Transfer vegetables and pan juices to a bowl.

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Step 2

Cook pasta in salted boiling water according to package instructions. Reserve 1 cup cooking water, drain, and return to pot.
Step 3

Add vegetables, Parmesan, and reserved water. Stir in basil and remaining oil and adjust seasoning. Sprinkle with additional Parmesan.

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Vegetable Garden Linguine

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