Linguine with grilled vegetables & herb bre
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Linguine with grilled vegetables & herb bre
  Linguine    Vegetables    Pasta    Herbs  
Last updated 6/12/2012 1:27:32 AM. Recipe ID 62475. Report a problem with this recipe.
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      Title: Linguine with grilled vegetables & herb bre
 Categories: Pasta, Meatless
      Yield: 6 Servings
 
      1 lb Linguine or Spaghetti
           -OR Thin Spaghetti
           -- uncooked
      5 sl White or wheat bread
      1 md Yellow squash
      1 md Zucchini squash
      1 sm Eggplant
      1 md Onion
      3 lg Red tomatoes,
    1/2 bn Fresh basil, finely chopped
           -OR 1 tsp. dry basil
      1 tb Fresh thyme, finely chopped
           -OR 1 tsp. dry thyme
      1 tb Fresh oregano
           - finely chopped
           -OR 1 tsp. dry oregano
    1/3 c  Grated Parmesan cheese
           Salt
           Freshly ground black pepper
      2 tb Extra-virgin olive oil
           -OR vegetable oil
      4 tb Lemon juice
      3 tb Balsamic vinegar
 
  Cut yellow squash, zucchini, eggplan, onion and tomatoes into 3/8-inch
  thick slices.
  
  Cook pasta according to package directions; drain. Preheat oven to 250
  degrees F.
  
  Tear bread slices into small pieces, place on baking sheet and bake
  until dry, about 20 minutes. Meanwhile, brush zucchini and yellow
  squash with a little vegetable oil and grill on both sides along with
  eggplant, onion and tomato slices. Do not over-grill; keep fairly
  firm.
  
  Cool slightly and chop into 3/8-inch pieces. When bread is dry,
  crumble it with your hands or chop in food processor until crumbled.
  In a small bowl, combine basil, thyme and oregano, Parmesan cheese
  and salt and pepper to taste. Toss crumbs in basil mixture to coat.
  
  Heat oil in large saute pan. Add lemon juice, balsamic vinegar and
  grilled vegetables. Heat thoroughly. Adjust seasonings with salt and
  pepper, if desired.
  
  Toss vegetables with cooked pasta. Divide into appropriate portion
  sizes. Top with seasoned bread crumbs. Serve immediately.
  
  Each serving provides: 700 Calories; 24.4 g Protein; 128 g
  Carbohydrates; 10.1 g Fat; 4 mg Cholesterol; 144 mg Sodium. Calories
  from Fat: 13%
  
  




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Recipe ID 62475 (Apr 03, 2005)

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