TLC Cooking "Fettuccine with Roasted Vegetables"

Fettuccine with Roasted Vegetables

Fettuccine with Roasted Vegetables

YIELD Makes 4 to 6 servings
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INGREDIENTS

Dijon Vinaigrette (recipe)
Nonstick cooking spray
2	large sweet potatoes, unpeeled and cut into 1/2-inch-thick slices then halved
1	medium eggplant, unpeeled and cut into 1/2-inch-thick slices then quartered
3	large bell peppers (1 red, 1 green and 1 yellow), seeded and cut into 1-inch strips
1	large red onion, cut into wedges
2	large tomatoes, cut into wedges
12	ounces uncooked fettuccine
Salt
Black pepper
1/2	cup pine nuts, toasted

PREPARATION:

Prepare Dijon Vinaigrette.
Preheat oven to 475°F. Line two 15X10-inch jelly-roll pans with foil; spray with cooking spray.
Arrange sweet potatoes, eggplant, bell peppers and onion on prepared pans; spray generously with cooking spray. Bake 15 minutes. Add tomatoes; bake about 30 minutes or until very tender and browned.
Cook fettuccine according to package directions. Drain. Place in large warm bowl. Add roasted vegetables and Dijon Vinaigrette; toss. Season to taste with salt and black pepper. Sprinkle with nuts. Garnish, if desired.

This recipe appears in: Italian

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