Oven-roasting tomatoes, eggplant, pepper, zucchini and garlic enhances the natural sweetness of each vegetable. The vegetables are the stars here, with just enough pasta to round out the entree.
Linguine with Roasted Vegetables
- Prep Time 35 min
- Total 35 min
- Ingredients 11
- Servings 6
Ingredients
- 6 oz. uncooked linguine
- 4 tomatoes, coarsely chopped
- 1 eggplant, unpeeled, cubed
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive or vegetable oil
- 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 oz. (1/2 cup) shredded fresh Parmesan cheese
Instructions
-
Step1Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.
-
Step3Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.
-
Step4Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.
Nutrition
240
Calories
10g
Total Fat
9g
Protein
29g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 240
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 3g
- 15%
- Cholesterol
- 5mg
- 2%
- Sodium
- 340mg
- 14%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 5g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 50%
- 50%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Vegetable; 2 Fat;Tips from the
Pillsbury Kitchens
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