Ingredients:
– 2 cups whole wheat flour
– 2 large eggs
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– Assorted roasted vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion)
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese (optional)
– Fresh basil leaves, for garnish
Directions:
- Start by making the pasta dough. On a clean surface, pour the whole wheat flour and create a well in the center. Crack the eggs into the well, add olive oil, and sprinkle salt on top.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Once rested, divide the dough into smaller portions. Roll out each portion into thin sheets using a pasta machine or rolling pin.
- Cut the sheets into linguine-sized strips using a sharp knife or pasta cutter.
- Bring a large pot of salted water to a boil. Cook the whole wheat linguine for about 2-3 minutes, or until al dente. Drain and set aside.
- While the pasta is cooking, preheat the oven to 400°F (200°C). Toss the assorted vegetables with minced garlic and a drizzle of olive oil on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- In a large mixing bowl, combine the cooked pasta with the roasted vegetables. Toss gently to mix.
- Serve the nutty whole wheat linguine with grated Parmesan cheese on top, if desired. Garnish with fresh basil leaves.
Prep Time: 40 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 kcal | Servings: 4 servings