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Linguine with Roasted Vegetables and Pesto

Linguine with Roasted Vegetables and Pesto
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 6

Ingredients

  • Cooking spray
  • 1 large or 2 medium onions, cut into wedges and separated
  • 3 medium red, green or yellow bell peppers, cut into 1-inch pieces
  • 1 package (8 oz) whole mushrooms, cut into fourths
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, cut in half, or cut-up tomatoes
  • 12 oz uncooked linguine
  • 1/3 cup basil pesto
  • 1/4 cup shredded Parmesan cheese (1 oz)

Directions

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
90
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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