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The Nutrition Source

Whole Wheat Linguine with Roasted Vegetables and Fresh Herbs

Yield: 100 servings 

Ingredients, Roasted Vegetables
  • 5 pounds white onion, chopped zucchini, 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.

Plating

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

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