Roasted Vegetable Quinoa Linguine

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins


  • Coconut oil to grease pan
  • 3 yellow squashes, sliced
  • 2 zucchini, sliced
  • 1 pint grape tomatoes
  • 10 oz. mushrooms, halved
  • 1/2 red onion, sliced
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground pepper, divided
  • 16 oz. quinoa linguine
  • 10 oz. fresh spinach
  • 15 oz. butter beans
  • 1/4 cup chopped sun dried tomatoes
  • 1 Tbsp. Olive oil


Preparation Instructions

  1. Preheat the oven to 400F. Grease a baking sheet with coconut oil to prevent sticking.
  2. Add squash, zucchini, grape tomatoes, mushrooms and onion to the baking sheet; sprinkle with half the salt and pepper; bake for 40 minutes or until edges of vegetables are beginning to brown. Meanwhile, cook linguine according to package directions.
  3. Place spinach and butter beans in a large bowl, top with cooked linguine; toss to wilt spinach; top with roasted vegetables, sun dried tomatoes, olive oil and remaining salt and pepper. Toss well.

Recipe by Dawn Hutchins.