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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Fettuccine with Roasted Vegetables
Yield: Makes 4 to 6 servings
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:
1.
Prepare Dijon Vinaigrette.
2.
Preheat oven to 475°F. Line two 15X10-inch jelly-roll pans with foil; spray with cooking spray.
3.
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.
4.
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
