Linguine with Roasted Vegetables and Pesto

Add something tasty to your family’s Italian dinner! Serve pasta made with roasted veggies – ready in 45 minutes.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

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)
  • 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.

Expert 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
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
630mg
630%;
Total Carbohydrate
55g
55%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
80%;
Calcium
15%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.