Linguine with Peppers and Roasted Grape Tomatoes
Servings 4
Calories 753kcal
Equipment
- 9×13 baking pan, lined with foil
- 12-inch nonstick saute pan
Ingredients
Tomatoes
- 2 pounds grape tomatoes
- 3 ounces extra virgin olive oil
- 3 tablespoons dried basil
- 2 teaspoons sea salt
- 1 teaspoon fresh black pepper
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium Vidalia onion chopped
- 6 cloves garlic minced
- 1 green bell pepper cut into ½-inch chunks
- 1 yellow or orange bell pepper cut into ½-inch chunks
- ¼ cup sliced olives
- ⅓ cup sliced button mushrooms
- 12 fresh basil leaves chopped
- 16 ounces gluten-free linguine
- fresh grated Parmesan for garnish (or other option for vegan)
Instructions
Roast the Tomatoes
- Preheat the oven to 375° F. Put the grape tomatoes into the foil-lined baking pan. Pour the olive oil over the tomatoes, and sprinkle with the dried basil and the sea salt. Shake the pan from side to side to get all the tomatoes coated with the oil and seasonings. Roast for about 60 minutes, until the tomatoes are starting to shrivel. Turn off the heat and leave the tomatoes in the oven while you prepare the rest of the vegetables.
Saute the Vegetables
- In the nonstick pan over medium heat, saute the onions in the olive oil until the onions are translucent. Add the garlic, green pepper, yellow pepper, olives, and mushrooms. Stir until all the ingredients are distributed and coated with the olive oil. Continue cooking until the vegetables are heated through and just starting to soften.
- Remove the tomatoes from the oven and pour them along with all the olive oil and seasonings into the pan with the vegetables. Toss in the fresh chopped basil and stir and cook for another 2 to 3 minutes. Serve over cooked linguine and garnish with fresh grated Parmesan.
Nutrition
Sodium: 1381mg | Calcium: 122mg | Vitamin C: 99mg | Vitamin A: 3050IU | Sugar: 12g | Fiber: 8g | Potassium: 873mg | Calories: 753kcal | Saturated Fat: 5g | Fat: 34g | Protein: 15g | Carbohydrates: 105g | Iron: 5mg