Name: Oven-Roasted Summer Vegetable Linguine
Yield: 4 servings
Ingredients: 1 pound zucchini small, mix of green and yellow, halved lengthwise and sliced 1/2-inch thick; 1 baby eggplant halved lengthwise and sliced 1/2-inch thick, about 2 cups; 2 cups cherry tomatoes or mini heirloom; 4 cloves garlic sliced; 4 tablespoons extra virgin olive oil; salt; ground black pepper; 1 package BUITONI(R) Linguine 9 oz.; 1/4 cup fresh basil leaves torn; 3 tablespoons BUITONI(R) Refrigerated Freshly Shredded Parmesan Cheese 5 oz.; fresh oregano leaves for garnish

Servings: 4 persons

1 pound zucchini small, mix of green and yellow, halved lengthwise and sliced 1/2-inch thick
1 baby eggplant halved lengthwise and sliced 1/2-inch thick, about 2 cups
2 cups cherry tomatoes or mini heirloom
4 cloves garlic sliced
4 tablespoons extra virgin olive oil
salt
ground black pepper
1 package BUITONI(R) Linguine 9 oz.
1/4 cup fresh basil leaves torn
3 tablespoons BUITONI(R) Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
fresh oregano leaves for garnish

1
PREHEAT oven to 450u00b0 F. PLACE zucchini, eggplant, tomatoes and garlic on large rimmed baking sheet; toss with oil. Season with salt and pepper. Spread into a single layer (if needed, use 2 baking sheets). ROAST for 15 to 18 minutes, stirring halfway through, until tender and golden. MEANWHILE, prepare pasta according to package directions, reserving 1/2 cup cooking water. Place pasta back in saucepan. Add vegetables to pan along with reserved water; toss gently to coat. Heat over medium heat to warm through. Add basil; toss gently. Top with cheese. Garnish with oregano.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Oven-Roasted Summer Vegetable Linguine

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