Fettuccine with Roasted Vegetables
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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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