Linguini with Veggies

Linguini with Veggies
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  1. Makes 4 servings
  2. 3 whole bulbs garlic
  3. 3 tablespoons olive oil
  4. ½ cup butter
  5. 1 cup chopped leek
  6. 1 (8-ounce) container sliced baby Portobello mushrooms
  7. 1 (1-pound) bunch asparagus, trimmed and cut into 2-inch pieces
  8. 2 (12-ounce) containers gourmet tomatoes, halved
  9. 2 tablespoons thinly sliced fresh basil
  10. 1 teaspoon salt
  11. ½ teaspoon ground black pepper
  12. ½ (16-ounce) box linguini pasta, cooked and drained
  13. Garnish: fresh basil
  1. Preheat oven to 400°.
  2. Cut off pointed ends of garlic; place garlic on a piece of heavy-duty aluminum foil, and drizzle with olive oil. Fold foil to seal. Bake for 1 hour. Let garlic cool for 30 minutes. Squeeze pulp from garlic cloves into a small bowl; set aside.
  3. In a large skillet, heat butter over medium heat until melted. Add leek, mushrooms, and roasted garlic; cook for 6 minutes, stirring frequently. Add asparagus; cook for 4 minutes, stirring frequently. Add tomatoes, basil, salt, and pepper, stirring to combine; cook until tomatoes are heated through, 1 minute. Serve over hot pasta. Garnish with fresh basil, if desired.
Southern Lady Magazine