Oven-Roasted Summer Vegetable Linguine
nutritional facts
Ready in
25
mins
Preparation
10
mins
Serves
8
people
Ingredients:
1 pound small zucchini, mix of green and yellow
1 baby eggplant
2 cups mini heirloom or cherry tomatoes
2 to 4 clovesgarlic
3 to 4 tablespoonsextra 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 tablespoonsBUITONI 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.
https://www.buitoni.com/pasta-recipes/146911/oven-roasted-summer-vegetable-linguine
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Ready in
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mins
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 % |
| Carbohydrate 19g | 6 % |
| Dietary Fiber 2g | 9 % |
| Sugars 3g | |
| Protein 7g | |
| Vitamin A | 8% |
| Vitamin C | 25% |
| Calcium | 8% |
| Iron | 8% |