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
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
-
Step1Heat 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.
-
Step2Meanwhile, cook and drain linguine as directed package.
-
Step3Stir 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
3Tips from the Betty Crocker Kitchens
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