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Linguine with Roasted Vegetables and Pesto

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Linguine with Roasted Vegetables and Pesto

Prep 15 min
Total 45 min
Ingredients 9
Servings 6

Ingredients

Cooking spray

large or 2 medium onions, cut into wedges and separated

medium red, green or yellow bell peppers, cut into 1-inch pieces

package (8 oz) whole mushrooms, cut into fourths

1/2

teaspoon salt

cup cherry tomatoes, cut in half, or cut-up tomatoes

oz uncooked linguine

1/3

cup basil pesto

1/4

cup shredded Parmesan cheese (1 oz)

Directions

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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.

Expert Tips

Toss Bibb lettuce and red onion with your favorite dressing for a change-of-pace salad.
Cut up and refrigerate the veggies, then you're ready to roast them later in the day.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 630mg; 26%
Potassium: 440mg; 13%
Total Carbohydrate: 55g; 18%
Dietary Fiber 6g 23% Sugars 6g
Protein: 13g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 80%; 80%
Calcium: 15%; 15%
Iron: 20%; 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;