Vegetable Garden Linguine

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1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces

2 mild chiles, such as Anaheim, sliced into 1/2-inch pieces

1 pound cherry tomatoes

2 small red onions, sliced into 1/2-inch wedges

6 tablespoons extra-virgin olive oil

Coarse salt

10 ounces whole-wheat linguine

1/2 cup grated Parmesan, plus more for serving

3/4 cup basil leaves

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