ROASTED VEGETABLES & LINGUINE SALAD

3/4 lb linguine

1 teaspoon olive oil (extra-virgin preferred)

2 tablespoons olive oil (extra-virgin preferred)

1 1/2 lb asparagus; trimmed & peeled

3 bunches scallions; trimmed

2 large red bell peppers; seeded

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup Parmesan cheese; grated

1/4 cup balsamic vinegar

1. Position racks in lower third and middle of oven; preheat to 450 degrees.

2. Break linguine into pieces about 3 inches long. In a large pot of boiling, salted water, cook the broken linguine until al dente, 6 to 8 minutes. Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl, toss with 1 teaspoon of olive oil and set aside.

3. Cut asparagus and scallions into pieces about 3 inches long. Slice red bell peppers into thin strips. In a large bowl, toss the vegetables with the remaining 2 tablespoons olive oil, salt and pepper. Divide the vegetables between 2 large baking sheets, spreading them in an even layer. Roast for about 10 minutes, stir the vegetables and switch the positions of the baking sheets. Continue roasting, stirring occasionally, until the vegetables are tender and well-browned, 10 to 15 minutes more.

4. Add the vegetables to the linguine and toss to combine. Add Parmesan cheese and vinegar and toss again.

* CHEF'S NOTE: The salad can be prepared ahead and stored, covered, in the refrigerator for up to 1 day. Bring to room temperature before serving. Be careful not to overcook pasta, as it will soften further as it absorbs the dressing. The bright reds and greens of this salad hint at its richness in folic acid and carotenoids.

Yields 4 servings / 8 cups

CALORIES: 520; PROTEIN: 21g; FAT: 14g; CARBS: 79g; FIBER: 4g; CHOL: 10mg; SODIUM: 785mg.

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