National Linguine Day

Fall in Minnesota is harvest time. With a day off from work, I needed to tend to my garden.  My garden is not the typical garden, it is rather unique. When my boys were younger, I wanted to keep space in the backyard for them to run and play soccer, badminton,  or other sports and yet still grow some produce. So, I created a garden in planters on my deck and in the retaining wall of my patio. This part of my garden is 1 foot wide and 40 feet long. Several trellises create a vertical garden with some of the plants growing 12 feet tall, reaching to my deck.

From my garden, I had a fresh cucumber salad for lunch.  For dinner, I had lots of fresh veggies to use – peas, peppers, onion, tomatoes, zucchini and carrots, and some freshly picked apples. It seemed to me that roasted veggies would be a good idea.


Later, while running errands, I heard that today was National Linguine Day.
Great idea to add to my roasted veggies!  When I returned home and looked in the cupboard – no linguine.  Oh well, spaghetti noodles work just as well.  So, dinner tonight was Spaghetti(Linguine) with Roasted Vegetables, Meatloaf and Sliced Zestar Apples.





Linguine with Roasted Vegetables Recipe

Prep Time: 15 minutes
Cooking Time: 45 minutes
Yield: 4 servings
1/2 cup snap peas in pods

1 green pepper, coarsely chopped

1 red pepper, coarsely chopped
1 small red onion, sliced
2 Roma tomatoes, sliced
1 zucchini, coarsely chopped
1/2 cup baby carrots, cut in fourth lengthwise

Extra Virgin Olive Oil (EVOO)

Salt, Pepper and Garlic salt, to taste
8 ounces dry Linguine
Shredded Parmesan
1. Spread chopped and sliced vegetables on a baking sheet.  Spritz with EVOO and sprinkle with salt, pepper and garlic salt. Roast at 350 degrees for 45 minutes.
2. Meanwhile, heat 2 quarts of water to boiling, add pasta and cook uncovered on high heat at a rolling boil until al dente (about 8-10 minutes).
3. Drain the pasta, toss with 2 Tbs EVOO and Roasted Vegetables.  Garnish with shredded Parmesan.

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