Linguine with Roasted Vegetables
A hearty pasta dish featuring linguine tossed with a medley of roasted vegetables.
Ingredients - Serves 4
- Fresh basil - 1/4 cup, chopped
- Parmesan cheese - 1/2 cup, grated
- Salt and pepper - To taste
- Cherry tomatoes - 1 cup
- Yellow squash - 1, sliced
- Zucchini - 1, sliced
- Yellow bell pepper - 1, sliced
- Red bell pepper - 1, sliced
- Garlic - 4 cloves, minced
- Olive oil - 1/4 cup
- Linguine - 1 pound
Let's Get Started
- Preheat the oven to 425°F.
- Toss the bell peppers, zucchini, squash, and tomatoes with the olive oil, garlic, salt, and pepper. Spread the vegetables out on a baking sheet.
- Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and lightly browned.
- While the vegetables are roasting, cook the linguine according to the package instructions. Drain and set aside.
- Toss the cooked linguine with the roasted vegetables, Parmesan cheese, and fresh basil.
- Serve the pasta hot, with extra Parmesan cheese on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 500
- Fat: 15g
- Carbs: 75g
- Protein: 20g
- Sodium: 500mg
- Sugar: 10g
