Linguine with Roasted Vegetables

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

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

Directions

  1. 1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  2. 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. 3 Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.
  4. 4 Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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