See Also: Fettuccine with Roasted Vegetables(recipes)
Vegetables with Spinach Fettuccine(recipes)
Pasta & Roasted Vegetables(recipes)
Roasted Vegetables with Celeriac Jus(recipes)
Roasted Vegetables with Noodles(recipes)
Soup of roasted summer vegetables(recipes)
Hoisin-Roasted Chicken with Vegetables(recipes)
Mediterranean-Style Roasted Vegetables(recipes)
Oven roasted vegetables and polenta(recipes)
Penne with Roasted Chicken & Vegetables(recipes)

Fettuccine with Roasted Vegetables (recipes)


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.