Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs

Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs

zucchini, garlic, and red pepper
Serves 100
  • Roasted Vegetables
    • 5 pounds white onion, chopped
    • 5 pounds red pepper, chopped
    • 10 pounds zucchini, chopped
    • 10 pounds summer squash, chopped
    • 5 pounds eggplant, chopped
    • 5 pounds asparagus, cut in 2-inch pieces
    • 1 cup olive oil
    • 1 ounce salt
    • 1 ounce black pepper
    • 2 ounces garlic, chopped
    • 2 ounces dried basil
    • 2 ounces dried oregano
  • Whole Wheat Linguine
    • 10 pounds whole wheat linguine, cooked
    • 5 pounds tomatoes, chopped
    • 4 ounces fresh basil, chopped
    • 4 ounces fresh chives, chopped
    • 4 ounces fresh parsley, chopped
    • 1 pound Romano cheese, grated
  1. For roasted vegetables, mix all ingredients together. Roast in a 375 degrees Fahrenheit oven until vegetables are cooked.
  2. Heat linguine and toss with roasted vegetables, then add remaining ingredients.
  3. Place 10 ounces of linguine-vegetable mixture on each plate and serve.

Nutrition facts:

Per 1/100 of recipe 257 calories 13 grams of protein 41 grams of carbohydrates 10 grams of fiber 7 grams of sugar 181 milligrams of sodium 5 grams of fat ( 1 grams of saturated fat ) 5 milligrams of cholesterol

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