|
|
2
|
-
|
large yellow peppers, cut into 1-inch-wide strips
|
|
5
|
-
|
large plum tomatoes, each cut into quarters
|
|
1/2
|
teaspoon
|
coarsely ground black pepper
|
|
-
|
-
|
olive oil
|
|
-
|
-
|
salt
|
|
1 large
|
bunch
|
basil
|
|
1 small
|
bunch
|
arugula
|
|
1/2
|
cup
|
grated Parmesan cheese
|
|
3/4 16-ounce
|
package
|
linguine or spaghetti
|
|
basil
|
sprig
|
for garnish
|
| Preparation |
- Estimated cooking time: 45 minutes - |
| 1 |
Preheat oven to 450 degrees F. In jelly-roll pan, toss yellow-pepper strips and plum-tomato wedges with black pepper, 1 tablespoon olive oil, and 1/2 teaspoon salt. Roast vegetables 15 to 20 minutes until they are golden and tender. |
| 2 |
Meanwhile, remove stems from basil and arugula (you should have about 2 cups packed basil leaves and 1 cup packed arugula leaves). Wash basil and arugula leaves well; pat dry with paper towels. In food processor with knife blade attached or in blender at medium speed, blend basil and arugula leaves, grated Parmesan, 2 tablespoons olive oil, 3/4 teaspoon salt, and 1 tablespoon water until smooth. |
| 3 |
In saucepot, prepare linguine as label directs, using 2 teaspoons salt in water; drain. |
| 4 |
To serve, gently toss linguine, roasted vegetables with any oil remaining in jelly-roll pan, and basil mixture to coat. Garnish with basil sprig. |
| Nutritional Analysis |
 |
| Number of Servings: |
| Per Serving |
| calories |
495
|
cholesterol |
8
mg
|
| fat |
15
g
|
sodium |
1005
mg
|
|
|
|
|
|
|
