Directions:
- Preheat oven to 425°F with rack in middle.
- Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
- While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
- Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.96 Kcal (1943 kJ) | ||
| Calories from fat | 137.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 24% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 4% | |
| Sodium | 228.18mg | 10% | |
| Potassium | 543.21mg | 12% | |
| Total Carbs | 73.36g | 24% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 7.66g | 31% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 33.3mg | 56% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 3.1mg | 17% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 179.15 Kcal (750 kJ) | ||
| Calories from fat | 53.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.91g | 24% | |
|---|---|---|---|
| Cholesterol | 4.38mg | 4% | |
| Sodium | 88.11mg | 10% | |
| Potassium | 209.75mg | 12% | |
| Total Carbs | 28.33g | 24% | |
| Sugars | 1.76g | 18% | |
| Dietary Fiber | 2.96g | 31% | |
| Protein | 4.43g | 23% | |
| Vitamin C | 12.9mg | 56% | |
| Vitamin A | 0.6mg | 50% | |
| Iron | 1.2mg | 17% | |
| Calcium | 37.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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