Linguine with Roasted Summer Vegetables (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Linguine with Roasted Summer Vegetables

http://www.eatingwell.com/recipes/linguine_with_roasted_summer_vegetables.html

From EatingWell:  May/June 1992

Instead of swimming in a cream sauce, linguine is tossed with roasted vegetables and garlic puree for a full flavor without much fat.

6 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat oven to 450°F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
  2. Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
  3. Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
  4. Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.

Nutrition

Per serving : 355 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 105 g Carbohydrates; 22 g Protein; 10 g Fiber; 138 mg Sodium; 782 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetable, 1/2 fat