Roasted Vegetable Linguine

Did I ever mention how much I love pasta? Every time I see
a new pasta recipe I have to try it. This one really sounded tasty
and easy......and it was!

Roasted Vegetable Linguine
2 cups shitake mushrooms (I used 1 cup shitake and 1 cup cremenni)
1/2 lb. fresh or frozen asparagus, cut into 1- 1/2 inch pieces
1 small onion, coarsely chopped (1 cup)
2 tablespoons safflower oil
2 cloves garlic, minced (2 tsp)
1/2 tsp. red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.15 oz pkg. whole-wheat linguine
1/2 cup torn fresh basil leaves
1. Preheat oven to 45o degree F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.
2. Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
3. Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine roasting pan.
4. Return pasta to pot. Add wine mixture and vegetable, and toss over medium-low heat until heated through. Season with sea salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.
ENJOY!