CATEGORIES

Home > Pasta > Fettucini
Roast vegetable fettuccine Recipes
Prep Time
10
Minutes
Total Time
25
Minutes
Makes
N/A
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Roast vegetable fettuccine
Country : United States
Rating :
Category : Home > Pasta > Fettucini
Chef : Alison Turner
Email Print SMS
INGREDIENTS


500g (about 5) zucchini, cut into small chunks
500g (about 2 small) eggplant, cubed
1 large (about 250g) red capsicum, quartered, deseeded, cubed
80mls (1/3 cup) olive oil
Salt & ground black pepper, to taste
625g pkt fresh egg, spinach & tomato fettuccine (Latina Fresh brand)
100g (1/3 cup) purchased basil pesto
DIRECTION


Preheat oven to 230C.

Place the zucchini, eggplant, capsicum, olive oil, salt and pepper in a large bowl. Toss well to combine. Transfer the vegetables to a large roasting pan. Roast in preheated oven for 25 minutes, or until the vegetables are tender and golden and slightly crisp around the edges.

Meanwhile, cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the saucepan.

Add the roast vegetables and pesto to the warm fettuccine and toss gently to combine. Taste and season with salt and pepper. Serve immediately.
NOTE:

For the kids: vegetable & fettuccine toss - cut the fettuccine into short lengths before tossing with the vegetables and pesto.
SOURCE:

http://www.taste.com.au/recipes/10922/roast+vegetable+fettuccine