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Roasted Summer Vegetables with Pasta Recipe

Roasted Summer Vegetables with Pasta Recipe

8 servings

For attractive serving, the pasta can be shaped into small nests to contain the medley of roasted vegetables.



1 medium eggplant, peeled, cubed (1-inch)

1 cup each: sliced zucchini, red or green bell pepper,

red onion wedges

Olive oil cooking spray

2 teaspoons crushed caraway seeds

3 tablespoons olive oil

2 tablespoons balsamic or red wine vinegar

1 teaspoon lemon juice

3 cloves garlic, minced

1/4 teaspoon each: salt, pepper

16 ounces linguine, cooked, warm


Arrange vegetables in single layer on greased foil-lined jelly roll pan, spray with cooking spray and sprinkle with caraway seeds. Roast at 425 degrees until vegetables are browned and tender, 30 to 40 minutes. Combine remaining ingredients, except pasta, drizzle over vegetables and toss. Serve with pasta.


Per Serving:

Calories: 275

% of calories from fat: 21

Fat (gm): 6

Saturated fat (gm): 0.7

Cholesterol (gm): 0.0

Sodium (mg): 258

Protein (gm): 17

Carbohydrate (gm): 38

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