Linguine With Roasted Vegetables Recipes

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ROASTED VEGETABLE PASTA

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Roasted Vegetable Pasta image

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.

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

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



Linguine with Roasted Vegetables and Pesto image

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

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)

LINGUINE WITH ROASTED VEGETABLES

Number Of Ingredients 11



Linguine with Roasted Vegetables image

Steps:

  • 1. Cook linguine to desired doneness as directed on package. Drain cover to keep warm.2. 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.3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables toss gently to mix. Sprinkle with cheese.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 340 mg 14% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 9 g * Vitamin A: 30% * Vitamin C: 50% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

6 ounces uncooked linguine noodles
4 tomatoes, coarsely chopped
1 eggplant, unpeeled, cubed
1 red bell pepper, cut 1-inch pieces
1 zucchini, sliced
4 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 ounces (1/2 cup) shredded fresh Parmesan cheese

BAKED PENNE WITH ROASTED VEGETABLES

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16



Baked Penne with Roasted Vegetables image

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.

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

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