Oven-Roasted Summer Vegetable Linguine

• Produce

  • 1 Baby eggplant
  • 1/4 cup Basil, fresh leaves
  • 2 cloves Garlic
  • 2 cups Heirloom or cherry tomatoes, mini
  • 1 Oregano, fresh leaves
  • 1 lb Zucchini, small

• Pasta & Grains

  • 1 package Buitoni refrigerated linguine

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • 2 to 3 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.

Found on buitoni.com

Description

Ingredients

• 1 pound small zucchini, 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 mini heirloom or cherry tomatoes
• 2 to 4 cloves garlic, sliced
• 3 to 4 tablespoons extra virgin olive oil
• Salt and ground black pepper
• 1 package BUITONI Refrigerated Linguine (9 oz.)
• 1/4 cup torn fresh basil leaves
• 2 to 3 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
• Fresh oregano leaves for garnish

Directions

• PREHEAT oven to 450° 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.

Nutrition