Linguine with Roasted Vegetables

Oven-roasting tomatoes, eggplant, pepper, zucchini and garlic enhances the natural sweetness of each vegetable. The vegetables are the stars here, with just enough pasta to round out the entree.

–

Save & Share

Servings 6

false

( 1 ) Rating

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

8dbc43d6-d779-42fe-891e-2c955f5c00fb

ingredients 11
Prep Time 35 min
Total Time 35 min

Ingredients

6: oz. uncooked linguine

4: tomatoes, coarsely chopped

1: eggplant, unpeeled, cubed

1: red bell pepper, cut into 1-inch pieces

1: zucchini, sliced

4: garlic cloves, minced

3: tablespoons olive or vegetable oil

1: teaspoon dried basil leaves

1/2: teaspoon salt

1/8: teaspoon pepper

2: oz. (1/2 cup) shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.
3 Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.
4 Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.

EXPERT TIPS

toggle

Expert Tips

Although eggplant is generally thought to be a vegetable, it's acutally a fruit--specifically, a berry! Ranging in color from deep purple to white, and in size from miniature to large, eggplant comes in many varieties. The most commonly available eggplant is large, cylindrical or pear shaped with smooth, glossy purple skin. Choose eggplant that has firm, smooth skin and feels heavy for its size. Avoid any with soft, wrinkled or brown spots. Store eggplant in a cool, dry, dark place, using it within a day or two of purchase before it becomes bitter. Eggplant should be cut just before cooking or serving, since the flesh discolors rapidly. If eggplant is young, the skin doesn't need to be peeled.