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Prep 15min
Total45min
Servings6
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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)
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Steps
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.
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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.
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