Best 3 Linguine With Roasted Vegetables And Pesto Recipes
Are you looking for a delicious and flavorful pasta dish that is easy to prepare? Look no further than linguine with roasted vegetables and pesto! This delectable dish combines flavorful roasted vegetables with a creamy and nutty pesto sauce, creating an unforgettable culinary experience. With just a few simple ingredients and easy-to-follow instructions, you can whip up this delightful meal in no time. Let’s dive into the delightful flavors of roasted vegetables and pesto, and create a pasta dish that is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
LINGUINE WITH ROASTED VEGETABLES AND PESTO
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
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
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
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
Number Of Ingredients 11
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
Tips:
- For perfectly roasted vegetables, choose a variety of vegetables that cook evenly, such as broccoli, zucchini, and bell peppers.
- Toss the vegetables in olive oil and season them with salt and pepper before roasting. This will help them to caramelize and brown.
- Roast the vegetables at a high temperature (425°F) for 20-25 minutes, or until they are tender and slightly charred.
- While the vegetables are roasting, make the pesto sauce. This can be done in a food processor or blender. Simply combine basil, olive oil, pine nuts, Parmesan cheese, garlic, and salt and pepper to taste.
- Once the vegetables and pesto sauce are ready, combine them in a large bowl and toss to coat. Serve immediately over cooked linguine.
Conclusion:
This recipe for Linguine with Roasted Vegetables and Pesto is a delicious and easy-to-make vegetarian meal. It's perfect for a quick and healthy weeknight dinner. The roasted vegetables add a pop of color and flavor to the dish, and the pesto sauce is creamy and flavorful. This recipe is sure to be a hit with your family and friends.
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