Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs
Recipe courtesy of Harvard University Dining Services
Serves 100
Ingredients:
- Roasted Vegetables
- 5 pounds white onion, chopped
- 5 pounds red pepper, chopped
- 10 pounds zucchini, chopped
- 10 pounds summer squash, chopped
- 5 pounds eggplant, chopped
- 5 pounds asparagus, cut in 2-inch pieces
- 1 cup olive oil
- 1 ounce salt
- 1 ounce black pepper
- 2 ounces garlic, chopped
- 2 ounces dried basil
- 2 ounces dried oregano
- Whole Wheat Linguine
- 10 pounds whole wheat linguine, cooked
- 5 pounds tomatoes, chopped
- 4 ounces fresh basil, chopped
- 4 ounces fresh chives, chopped
- 4 ounces fresh parsley, chopped
- 1 pound Romano cheese, grated
Preparation:
- For roasted vegetables, mix all ingredients together. Roast in a 375 degrees Fahrenheit oven until vegetables are cooked.
- Heat linguine and toss with roasted vegetables, then add remaining ingredients.
- Place 10 ounces of linguine-vegetable mixture on each plate and serve.