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Linguine with Roasted Vegetables and Pesto

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Linguine with Roasted Vegetables and Pesto
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6
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Add something tasty to your family’s Italian dinner! Serve pasta made with roasted veggies – ready in 45 minutes.

Ingredients

Cooking spray
1
large or 2 medium onions, cut into wedges and separated
3
medium red, green or yellow bell peppers, cut into 1-inch pieces
1
package (8 oz) whole mushrooms, cut into fourths
1/2
teaspoon salt
1
cup cherry tomatoes, cut in half, or cut-up tomatoes
12
oz uncooked linguine
1/3
cup basil pesto
1/4
cup shredded Parmesan cheese (1 oz)

Directions

  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
  • 2 Meanwhile, cook and drain linguine as directed package.
  • 3 Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Tips  

Toss Bibb lettuce and red onion with your favorite dressing for a change-of-pace salad.

Cut up and refrigerate the veggies, then you're ready to roast them later in the day.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
16%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
0g
)
Cholesterol
5mg
2%
Sodium
630mg
26%
Potassium
440mg
13%
Total Carbohydrate
55g
18%
(
Dietary Fiber
6g
23%
,
Sugars
6g
)
Protein
13g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
80%
80%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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