Oven-Roasted Summer Vegetable Linguine
- 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
- PREHEAT oven to 450u0b0 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.
zucchini, cherry tomatoes, garlic, extra virgin olive oil, salt, ground black pepper, linguine, fresh basil, buitoniuae, oregano
Taken from www.yummly.com/recipe/Oven-Roasted-Summer-Vegetable-Linguine-1919490 (may not work)