Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs

Yield: 100 servings 

Ingredients, 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

Procedure, Roasted Vegetables

Mix all ingredients together. Roast in a 375 °F oven until vegetables are cooked.

Ingredients, 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

Procedure, Whole Wheat Linguine

Heat linguine and toss with roasted vegetables and add remaining ingredients.

Plating

Place 10 ounces of linguine-vegetable mixture on each plate and serve.

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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