Roasted Vegetable Linguine
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"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!
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