|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Linguine with Roasted Vegetables |
|
Serves: 6 Print this RecipePrep Time: 35 minutes - Yield: 6 (1 1/3-cup) servings 6 ounces uncooked linguine noodles 4 tomatoes, coarsely chopped 1 eggplant, unpeeled, cubed 1 red bell pepper, cut 1-inch pieces 1 zucchini, sliced 4 garlic cloves, minced 3 tablespoons olive or vegetable oil 1 teaspoon dried basil leaves 1/2 teaspoon salt 1/8 teaspoon pepper 2 ounces (1/2 cup) shredded fresh Parmesan cheese 1. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan. 3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned. 4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese. Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 340 mg 14% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 9 g * Vitamin A: 30% * Vitamin C: 50% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Fresh Tomato Basil Sauce over Pasta Linguine With Red Pepper Pesto Penne Provencal Fettuccine Alfredo Low-Fat Alfredo Sauce over Fettuccine Spicy Corn and Zucchini with Ramen Noodles New Potato, Pasta and Vegetable Stir-Fry Five-Spice Mushroom and Broccoli Stir-Fry Ravioli with Salsa-Black Bean Sauce Linguine with Roasted Vegetables Chunky Marinara Sauce Veggie Kabobs with Cumin-Scented Couscous Pesto Vegetable-Filled Manicotti Spinach and Tofu Manicotti Spinach Gnocchi Grown-Up Mac and Cheese Spinach Lasagna Creamy Mushroom Lasagna with Fresh Tomatoes Potatoes Curry Eggs Foo Yong Polenta Wedges with Spaghetti Sauce Mediterranean Pasta Torte Thai Tofu and Vegetables in Peanut Sauce Jerked Tofu and Vegetable Packets Tofu Piccata Vegetarian Fajitas Black Bean Enchiladas Lentil Rice Loaf Coconut Curried Vegetables with Rice Vegetable and Bean Polenta Pie Quesadillas Garden Vegetable Quesadillas Spinach Potato Loaf Vegetarian Fried Rice Mexican Rice and Veggie Skillet Asparagus Risotto Asparagus Stir-Fry Cheesy Rice Casserole Portobello Muffuletta Sandwiches Hummus Sandwiches Powerful Peanut Butter Sandwiches Hearty Grain Burgers Spicy Bean Burgers Curried Tofu Salad Sandwiches Roasted Vegetable Sandwiches with Spicy Green Chile dressing Cheese and Veggie Wraps Cook's Note: Tofu Cook's Note: Asparagus |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
