Whole Wheat Linguine with Roasted Vegetables Sprinkled with Pecorino Romano Cheese

1 lb. whole wheat linguine

1 cup olive oil

salt and pepper, to taste

1 head roasted garlic

1/4- 1/2 tsp crushed red pepper flakes

1 cup sliced fresh basil

1 1/2 cups grape tomatoes

1 cup Haricot vert, small green beans

1/2 sliced each of red, yellow and orange bell peppers

1 1/2 cups sliced cremini mushrooms

1 red onion sliced

3 carrots, peeled and sliced about 1/4 inch diagonal

Pecorino Romano Cheese, to taste

Preheat oven to 375 degrees

Bring large pot of water to boil. Once water is boiling salt well and cook pasta to al dente.

In a large bowl add 1/4 cup olive oil and add prepared vegetable’s except roasted garlic; toss in oil and place on baking sheet , vegetable’s in single layer. Salt and pepper to taste. Place in oven and roast until soft and caramelized. Meanwhile with remaining olive oil ,squeeze out roasted garlic from head and smash in red pepper flakes into small bowl and mix well.

Drain cooked pasta into bowl and add olive oil roasted garlic mixture and toss then add roasted vegetables, toss. Mix in basil and sprinkle in Pecorino Romano cheese, to taste.

Whole Wheat Spaghetti with Mushroom Sauce

 

1 lb. cremini mushrooms, stemmed removed and sliced

4 fresh tomatoes, seeded, chopped

3 tablespoons butter

3 tablespoons olive oil

1 head roasted garlic

1 tablespoon parsley, chopped

1 bunch scallions, sliced

pinch of red pepper flakes

salt and pepper, to taste

1 lb. whole wheat spaghetti, cooked in salted water to al dente

Saute the mushrooms in the butter and olive oil until the moisture is almost all evaporated. Stir in the roasted garlic squeezed from the bulb, tomatoes, and parsley. Cook for 10 minutes at a simmer. Add the remaining ingredients and toss. Drain the pasta and add pasta to sauce and toss. Add pasta water to the sauce if sauce is too dry.