Ingredients
6
oz. uncooked linguine
4
tomatoes, coarsely chopped
1
eggplant, unpeeled, cubed
1
red bell pepper, cut into 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
oz. (1/2 cup) shredded fresh Parmesan cheese
Preparation
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
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.
Bake at 450°F. for 12 to 15 minutes or until vegetables are tender and lightly browned.
Place cooked linguine in serving bowl. Add remaining 1 tablespoon oil and roasted vegetables; toss gently to mix. Sprinkle with cheese.
