Roasted Vegetable Linguine

"Quick and nutritious!"

INGREDIENTS:

1/2 box whole wheat linguine or spaghetti

1 small eggplant, thinly sliced

1 small zucchini, thinly sliced

6-8 mushrooms, thinly sliced

1 small red onion, halved and thinly sliced

1 red pepper (or a few of the mini peppers), thinly sliced

3 garlic cloves, thinly sliced

1/4 cup olive oil

Salt and pepper to taste

1/4 cup Parmesan cheese, shredded

2-3 fresh basil leaves, thinly sliced

PREPARATION:

Preheat oven to 375 degrees F

1.     Prepare pasta according to package directions while vegetables are roasting in the oven.

2.     Place the eggplant, zucchini, mushrooms onion, pepper and garlic cloves on a large baking sheet.

3.     Drizzle the olive oil over the veggies.

4.     Use a spatula to mix the veggies to ensure they are all coated with oil.

5.     Season lightly with salt and pepper.

6.     Roast vegetables for 8-11 minutes in the oven; mix once using a spatula for even roasting.

7.     Toss cooked pasta with basil leaves and 1 Tbs. of olive oil.  Serve onto plates.

8.     Spoon roasted vegetables over pasta and top with Parmesan cheese.

9.     Serve and enjoy!