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.

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  • prep time 35 min
  • total time 35 min
  • ingredients 11
  • servings 6
 

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

Steps

  • 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.
  • 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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
240
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
),
Cholesterol
5mg
5%;
Sodium
340mg
340%;
Total Carbohydrate
29g
29%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.