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Fettuccine with Roasted Vegetables


Fettuccine with Roasted Vegetables

Fettuccine with Roasted Vegetables

Yield

Makes 4 to 6 servings

Ingredients

Dijon Vinaigrette
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.

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