Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs

Yield: 100 servings 

Ingredients, Roasted Vegetables
  • 5 pounds white onion, choppedzucchini, pepper and garlic
  • 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.


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

Nutrition Information

Serving Size: 1/100 of recipe

Nutrition Facts - Linguine

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

Source: Harvard University Dining Services

Terms of Use

The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.