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Linguine with Roasted Vegetables

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By Pillsbury Kitchens
Updated Apr 29, 2010
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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
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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

  • Step 
    1
    Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.
  • Step 
    4
    Place 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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