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Linguine with Roasted Vegetables and Pesto

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Betty Crocker Kitchens
Updated Nov 26, 2010
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Add something tasty to your family’s Italian dinner! Serve pasta made with roasted veggies – ready in 45 minutes.

Linguine with Roasted Vegetables and Pesto

  • Prep Time 15 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, cook and drain linguine as directed package.
  • Step 
    3
    Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

Nutrition

350 Calories
10g Total Fat
13g Protein
55g Total Carbohydrate
6g Sugars

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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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