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Dairy
Easy
40 Minutes
Diets 
8 ounces linguine, prepared according to package directions
1 small red onion, sliced
1/2 each red, yellow, and green pepper, chunked
2 cups sugar snap peas
2 portabella mushrooms caps, sliced
1/4 cup Bartenura Olive Oil
1 tablespoon Haddar Kosher Salt
1/2 teaspoon black pepper
2 tablespoons Bartenura Balsamic Vinegar
2 cups (8 ounces) shredded cheese
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a cookie sheet with parchment paper. Arrange sliced vegetables on cookie sheet.
In a small bowl, mix together olive oil, kosher salt, black pepper, and balsamic vinegar. Pour over vegetables. Cook for 7–10 minutes. Turn vegetables over and cook an additional five to seven minutes. Remove from oven and allow to cool five minutes.
Arrange pasta in a 9- x 13-inch (23- x 33-cm) pan or oven-to-table dish. Add the vegetables, without any juices, to the pan. Sprinkle shredded cheese on top, reserving 1/2 cup.
Mix linguine, vegetables, and cheese together. Sprinkle the reserved 1/2 cup shredded cheese on top. Cover and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20–30 minutes.
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So delicious! This was perfect – not too heavy, not too cheesy. Perfect balance and so tasty!
thanks for the feedback.