Linguine With A Roasted Vegetable Ragu
INGREDIENTS
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For the roasted vegetables you'll need:
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2 medium-large zucchini
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2 medium-large yellow squash
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1 small red bell pepper
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1 small orange bell pepper
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1 tsp Italian seasoning
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1 tsp garlic salt
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1 Tbsp olive oil
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For the ragu:
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1 medium sweet onion
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2 Tbsp olive oil
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3 cloves of garlic, minced
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2 cans [14.5 oz] fire roasted tomatoes
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1 can [8 oz] basil, garlic, oregano tomato sauce
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1 tsp dry Italian seasoning
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1 tsp red pepper flakes
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1 tsp sugar
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1/4 tsp oregano
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2 Tbsp thinly sliced fresh basil
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1 Tbsp fresh Italian parsley [flat leaf]
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salt & black pepper to taste
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To serve:
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1 lb linguine cooked to al dente
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4 oz shredded Parmesan cheese
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