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Fettuccine with Roasted Vegetables
Fettuccine with Roasted Vegetables
Yield: Makes 4 to 6 servings
Ingredients:
Dijon Vinaigrette (recipe follows)
Nonstick cooking spray
2large sweet potatoes, unpeeled and cut into 1/2-inch-thick slices then halved
1medium eggplant, unpeeled and cut into 1/2-inch-thick slices then quartered
3large bell peppers (1 red, 1 green and 1 yellow), seeded and cut into 1-inch strips
1large red onion, cut into wedges
2large tomatoes, cut into wedges
12ounces uncooked fettuccine
Salt
Black pepper
1/2cup 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.
Dijon Vinaigrette
Yield: Makes about 1/2 cup
Ingredients:
1/3cup olive oil
2tablespoons red wine vinegar
1tablespoon chopped fresh basil or 1 teaspoon dried basil
1-1/2teaspoons Dijon mustard
1/4teaspoon salt
Preparation:
1.Whisk together all ingredients in small bowl.
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