Fettuccine with Roasted Vegetables the Editors of Publications International, Ltd.
Fettuccine with Roasted Vegetables
Makes 4 to 6 servings
|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|
|1/2||cup pine nuts, toasted|
- 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.
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