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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;