Buitoni

Oven-Roasted Summer Vegetable Linguine

Nutritional Information

  • Calories 170
  • Calories from Fat 80
  • Total Fat 9g 13%
  • Saturated Fat 2g 10%
  • Cholesterol 15mg 4%
  • Sodium 200mg 8%
  • Carbohydrates 19g 6%
  • Dietary Fiber 2g 9%
  • Sugars  3g
  • Protein 7g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 8%
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Oven-Roasted Summer Vegetable Linguine

BUITONI® Oven-Roasted Summer Vegetable Linguine

Prep: Min

Total: Min

Serves: 8

 Linguine
 Freshly Shredded Parmesan Cheese
Nutritional Facts

Ingredients:

  • 1 pound small zucchini, mix of green and yellow, halved lengthwise and sliced 1/2-inch thick
  • 1 baby eggplant, halved lengthwise and sliced 1/2-inch thick (about 2 cups)
  • 2 cups mini heirloom or cherry tomatoes
  • 2 to 4 cloves garlic, sliced
  • 3 to 4 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 1 package BUITONI Refrigerated Linguine (9 oz.)
  • 1/4 cup torn fresh basil leaves
  • 2 to 3 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • Fresh oregano leaves for garnish

Directions:

PREHEAT oven to 450° F.

PLACE zucchini, eggplant, tomatoes and garlic on large rimmed baking sheet; toss with oil. Season with salt and pepper. Spread into a single layer (if needed, use 2 baking sheets).

ROAST for 15 to 18 minutes, stirring halfway through, until tender and golden.

MEANWHILE, prepare pasta according to package directions, reserving 1/2 cup cooking water. Place pasta back in saucepan. Add vegetables to pan along with reserved water; toss gently to coat. Heat over medium heat to warm through. Add basil; toss gently. Top with cheese. Garnish with oregano.