Oven-Roasted Summer Vegetable Linguine

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Oven-Roasted Summer Vegetable Linguine

Pin this to your board Nutritional Facts
Ready In 25 mins
Preparation 10 mins
Serves 8 people


1 pound small zucchini, mix of green and yellow

 baby eggplant

2 cups mini heirloom or cherry tomatoes

 to 4 clovesgarlic

 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

 to 3 tablespoonsBUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

  Fresh oregano leaves for garnish


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.

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