Linguine with Roasted Vegetables and Pesto

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

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 630mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 13g;
Percent Daily Value*:
    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.