Roasted Vegetables with Linguine

Roasted Vegetable Linguine
-Heidi P.

I made this last night, a take off from another recipe, and loved it.  So good!

2 cups peppers, sliced into strips (I used yellow and red.)
1/2 lb. fresh or frozen asparagus, cut into 11/2-inch pieces
2 small zucchini, sliced into strips
1 small onion, sliced into strips
1 cup carrot, sliced into strips
3 Tbs. olive oil
Garlic powder, to taste
1/2 13.25-oz. pkg. whole-wheat linguine
Rosemary, Basil, and Oregano, to taste
1 cup Mozzarella

Directions

1. Preheat oven to 450°F. Place oil in a large roasting pan and add vegetables. Add garlic powder to the top. Roast 20 minutes, or until  onions begin to brown, stirring occasionally to prevent sticking.

2. Meanwhile, prepare pasta according to package directions. Drain pasta.

3. In bowls, place the noodles and add vegetables on top.  Season with rosemary, basil, and oregano, adding a 1 - 2 tsp of oil as well.  Add cheese to the top.  Microwave for 30 seconds.  Serve.

Linguine with Peppery Beef Strips

-Christine B.

I like to make this dish from leftover sirloin steak I'd grilled earlier in the week.

Tip: this recipe calls for 1 c. beef broth. If you use canned broth, and need to store your leftover broth for the long term, place remaining broth in a Ziploc sandwich bag and store in your freezer. This also works well for when a recipe calls for only the whites or yolks of the egg, simply freeze the unused portion.

Ingredients:
1 pound lean beef steak
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 tsp. coarsely ground pepper (or if you only have regular pepper on hand, use 1 1/2 tsp)
3 tbs. olive oil
2 cloves garlic, minced
1/2 c. thinly sliced green onion
1 tbs. cornstarch
1 c. beef broth
8 oz linguine
1 c. julienned carrots (to save time, buy the "matchstick" carrots in your grocer's produce case)
optional: 1 c. green pepper, seeded and sliced thin; 8 oz sliced mushrooms

Directions:
Slice steak into 1/4-inch-thick slices. Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta.

Dissolve cornstarch in broth. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir fry for about 3 minutes.

Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots and optional items, if desired; cook for 5 minutes.

Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately.

Chad liked this dish with some red pepper flakes. I personally think the black pepper added enough heat on its own. Joe (my 7-year-old) likes to add Parmesan cheese to his.