Linguine with Roasted Vegetables and Pesto

Add something tasty to your family’s Italian cuisine night! Serve pasta topped with vegetable mixture and cheese – a wonderful dinner.

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Servings 6

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ingredients 9
Prep Time 15 min
Total Time 45 min

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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Directions

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

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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;