Add something tasty to your family’s Italian dinner! Serve pasta made with roasted veggies – ready in 45 minutes.
large or 2 medium onions, cut into wedges and separated
medium red, green or yellow bell peppers, cut into 1-inch pieces
package (8 oz) whole mushrooms, cut into fourths
cup cherry tomatoes, cut in half, or cut-up tomatoes
oz uncooked linguine
cup basil pesto
cup shredded Parmesan cheese (1 oz)
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.
Meanwhile, cook and drain linguine as directed package.
Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.