Linguine With Roasted Vegetables And Pesto Recipes

LINGUINE WITH ROASTED VEGETABLES AND PESTO

Linguine with Roasted Vegetables and Pesto image

Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

Cooking spray
1 large or 2 medium onions, cut into wedges and separated
3 medium red, green or yellow bell peppers, cut into 1-inch pieces
1 package (8 oz) whole mushrooms, cut into fourths
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half, or cut-up tomatoes
12 oz uncooked linguine
1/3 cup basil pesto
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
Meanwhile, cook and drain linguine as directed package.
Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.

Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken image

I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.

Provided by Drazen

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup pine nuts
2 cups fresh basil
1/4 cup fresh thyme
1 cup fresh parsley
2 garlic cloves
1 cup parmesan cheese, grated
3/4 cup extra virgin olive oil
1 teaspoon sea salt
2 teaspoons balsamic vinegar
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
4 chicken breasts
2 tablespoons McCormick grill seasoning
2 cups flour
4 plum tomatoes
3/4 cup scallion, chopped
2 cups asparagus, chopped
12 ounces whole wheat spaghetti

Steps:

Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
While pin nuts are toasting, put remaining 9 ingredients in a food processor.
When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
In a large pot, start boiling water for pasta.
Preheat oven to 375 degrees.
While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
Heat oil in oven proof skillet over medium-high heat.
Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
Add tomatoes and scallions to chicken and place skillet into preheated oven.
Cook chicken for 15-20 minutes.
When chicken is done, remove from oven.
Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.

Nutrition Facts : Calories 733.8, Fat 40.9, SaturatedFat 8, Cholesterol 57.4, Sodium 546.5, Carbohydrate 62.9, Fiber 3.6, Sugar 2.2, Protein 32.7

LINGUINE WITH ROASTED VEGETABLES

Linguine with Roasted Vegetables image

Number Of Ingredients 11

Ingredients

6 ounces uncooked linguine noodles
4 tomatoes, coarsely chopped
1 eggplant, unpeeled, cubed
1 red bell pepper, cut 1-inch pieces
1 zucchini, sliced
4 garlic cloves, minced
3 tablespoons olive or vegetable oil
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 ounces (1/2 cup) shredded fresh Parmesan cheese

Steps:

1. Cook linguine to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oven to 450°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine tomatoes, eggplant, bell pepper, zucchini and garlic. Toss with 2 tablespoons of the oil, basil, salt and pepper. Place vegetables on sprayed pan.3. Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.4. Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables toss gently to mix. Sprinkle with cheese.Nutrition Information Per Serving: Serving Size: 1 1/3 Cups * Calories: 240 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 340 mg 14% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 9 g * Vitamin A: 30% * Vitamin C: 50% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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