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.

  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • 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.
  • 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.
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