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.

  • 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
  • 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.
  • 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.
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