Serves: 6
Total Calories: 125

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

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

Nutritional Facts:

Serves: 6
Total Calories: 125
Calories from Fat: 89

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