LINGUINE WITH ROASTED VEGETABLES AND PESTO
Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Meanwhile, cook and drain linguine as directed package.
- Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
ROASTED VEGETABLE PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.
ROASTED VEGETABLE LINGUINE WITH TORN FRESH BASIL
Make and share this Roasted Vegetable Linguine With Torn Fresh Basil recipe from Food.com.
Provided by danakscully64
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onion begin to brown, stirring occasionally to prevent sticking.
- Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.
- Meanwhile prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.
- Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with Salt and Pepper. Stir in fresh basil, serve immediately.
Nutrition Facts : Calories 319.8, Fat 5.8, SaturatedFat 0.9, Sodium 13.9, Carbohydrate 53.5, Fiber 4, Sugar 4, Protein 10.6
VEGETARIAN LINGUINE
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. -Jane Bone, Cape Coral, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.
Nutrition Facts : Calories 260 calories, Fat 13g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 444mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
ROASTED VEGETABLE PASTA
I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house.
Provided by barnybrit
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- chop all the vegetables into equal sizes and put into a bowl.
- add to them the sugar, salt, pepper, olive oil and the italian seasoning.
- mix well together.
- heat the oven to 350'f/180'c.
- place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
- take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
- pour this mixture back into the dish and mix with the vegetables.
- add the fresh basil leaves and olives and return to the oven for 10 minutes.
- mix together with some freshly cooked pasta, add the parmesan and serve.
Nutrition Facts : Calories 287.8, Fat 16.9, SaturatedFat 3, Cholesterol 3.7, Sodium 973.6, Carbohydrate 29.2, Fiber 8.5, Sugar 14.5, Protein 6.6
SUMMER VEGETABLES WITH LINGUINE
I'm not sure where I originally got this recipe. I've been making it for years and it is wonderful as a side to grilled chicken or salmon. It also makes a wonderful meatless main dish. I use the spinach and regular linguine mixed together. I hope you enjoy it as much as we do!
Provided by JillAZ
Categories Low Cholesterol
Time 30m
Yield 6 side dish servings
Number Of Ingredients 13
Steps:
- Cut yellow squash and zucchini into thirds lengthwise.
- Cut each third into 1/4 inch thick slices.
- Cut red bell pepper into thin strips.
- Set aside.
- Cook pasta according to package directions.
- Drain and keep warm.
- Combine wine, salt, basil, tarragon and red pepper flakes in a small bowl; set aside.
- In a large skillet, heat olive oil over medium high heat.
- Add squash, zucchini, red bell pepper, mushrooms and garlic.
- Stir fry for 2-3 minutes or until vegetables are crisp tender.
- Stir wine mixture and drizzle over vegetables.
- Toss to coat and allow to heat through.
- To serve, toss vegetables with pasta until well mixed.
- Transfer to a large serving platter or a pasta bowl and sprinkle with parmesan cheese.
- This recipe calls for dried herbs but of course use fresh if you have them.
- This looks great on a big platter with pieces of grilled salmon placed on top and garnished with sprigs of fresh basil.
CREAMY LINGUINE WITH VEGETABLES
Savor the flavor of our Creamy Linguine with Vegetables tonight. Cauliflower, spinach, beans and Neufchatel combine in our Creamy Linguine with Vegetables.
Provided by My Food and Family
Categories Beans
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
- Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
- Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.
Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g
More about "linguine with roasted vegetables food"
LINGUINE WITH A ROASTED VEGETABLE RAGU
From melissassouthernstylekitchen.com
5/5 (5)Total Time 1 hr 5 minsCategory Main CourseCalories 428 per serving
- Place zucchini, squash and peppers on baking sheet. Drizzle with 1 Tbsp olive oil, Italian seasoning, garlic salt and black pepper. Stir until coated.
- Meanwhile, drizzle 2 Tbsp of olive oil in a large saucepan. Add the diced onion and cook over medium high until the onion becomes translucent and is beginning to brown, about 3 minutes. Add the minced garlic and saute for one additional minute.
LINGUINE WITH ROASTED VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category EntreeServings 6Total Time 35 mins
- 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.
- Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AND …
From sprinklesandsprouts.com
14 LINGUINE RECIPES WITH VEGETABLES – HAPPY MUNCHER
From happymuncher.com
Cuisine American, ItalianTotal Time 15 minsCategory Main Course, Pasta, Side Dish, VegetablesCalories 426 per serving
WHOLE WHEAT LINGUINE WITH ROASTED VEGETABLES AND …
From hsph.harvard.edu
Servings 100Calories 257 per servingEstimated Reading Time 40 secs
LINGUINE AND VEGETABLES RECIPE - FOOD.COM
From food.com
PARMESAN AND GARLIC-ROASTED CAULIFLOWER - ABC EVERYDAY
From abc.net.au
15+ EASY 30-MINUTE DINNER RECIPES | EATINGWELL
From eatingwell.com
12 VEGETABLE PASTA DINNERS - ALLRECIPES
From allrecipes.com
GLUTEN-FREE GNOCCHI WITH ROASTED VEGETABLES - FORKS OVER KNIVES
From forksoverknives.com
ZITI WITH ROASTED VEGETABLES RECIPE - QUICK FROM SCRATCH PASTA
From foodandwine.com
EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®
From ragu.com
LINGUINE WITH ROASTED VEGETABLES – RECIPES COLLECTION
From recipescollection.org
PASTA SALAD WITH GRILLED VEGETABLE, CHILLI, MINT & PARMESAN — …
From farmtofork.com.au
ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
From eatingwell.com
COLORFUL ROASTED SHEET-PAN VEGETABLES AND CHICKEN THIGHS
From yahoo.com
ROASTED VEGETABLE LINGUINE WITH TORN FRESH BASIL RECIPE
From vegetariantimes.com
SPINACH NOODLE CASSEROLE RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love