Linguine with Roasted Summer Vegetables

Linguine with Roasted Summer Vegetables

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup reduced-sodium chicken broth
  • 10 large cloves garlic, peeled and cut in half
  • 2 tablespoons balsamic vinegar
  • 1 pound cherry tomatoes, cut in half
  • 1 pound asparagus, trimmed and cut into 2-inch lengths
  • 2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
  • 1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
  • 1 large red bell pepper, cored, seeded and cut into chunks
  • 8 scallions, white and tender green parts only, cut into 2-inch lengths
  • 1 tablespoon extra-virgin olive oil
  • Salt & freshly ground pepper, to taste
  • 1 pound linguine


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  • Ready In

  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 information

  • Per serving: 351 calories; 4 g fat(1 g sat); 13 g fiber; 70 g carbohydrates; 16 g protein; 136 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 2,375 IU vitamin A; 65 mg vitamin C; 91 mg calcium; 5 mg iron; 163 mg sodium; 816 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (48% dv), Folate (34% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2 vegetable, ½ fat

Reviews 4

September 22, 2009
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By: EatingWell User
This was a pretty good recipe. Wonderful for you with lots and lots of veggies! I served it for my parents and a guest and they all couldn't stop raving about how delicious it was. Personally, I felt like it needed a little something else. It just tasted a little bland to me. It's a GREAT starter recipe, but I think I'll tweak it a bit next time. Not sure how, though... A, MA
September 22, 2009
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By: EatingWell User
This was easy to make and has an excellent taste! Jennifer, Jonesboro, GA
September 22, 2009
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By: EatingWell User
I made this last night...there were alot of veggies to cut up and it took a long time, but it was delicious. Chelsea , Oklahoma City, OK
September 22, 2009
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By: EatingWell User
It would be even better with mushrooms too! I added a bit of sliced chicken breast for more protein and it went exceptionally well with the flavors of this dish. rebecca, Grand Rapids, MI
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