LINGUINE WITH ROASTED VEGETABLES AND PESTO

Linguine with Roasted Vegetables and Pesto image

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

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)

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