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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. 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 Tbsp. extra virgin olive oil
- salt
- ground black pepper
- 1 pkg. BUITONI® Linguine (9 oz.)
- 1/4 cup fresh basil leaves (torn)
- 3 Tbsp. BUITONI® Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- fresh oregano leaves (for garnish, optional)
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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.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium140mg6% |
| Potassium450mg13% |
| Protein10g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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