Linguine with Roasted Vegetables and Pesto

Name: Linguine with Roasted Vegetables and Pesto
Prep time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Italian
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)

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Prep 15 min
Total 45 min
Ingredients 9
Servings 6

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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.

Expert Tips

tip 1
Toss Bibb lettuce and red onion with your favorite dressing for a change-of-pace salad.
tip 2
Cut up and refrigerate the veggies, then you're ready to roast them later in the day.

Nutrition Information

350 Calories, 10g Total Fat, 13g Protein, 55g Total Carbohydrate, 6g Sugars

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

*Percent Daily Values are based on a 2,000 calorie diet.