Roast vegetable fettuccine

Roast vegetable fettuccine

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The ingredient of Roast vegetable fettuccine

  1. 500g (about 5) zucchini, cut into small chunks
  2. 500g (about 2 small) eggplant, cubed
  3. 1 large (about 250g) red capsicum, quartered, deseeded, cubed
  4. 80mls (1/3 cup) olive oil
  5. Salt & ground black pepper, to taste
  6. 625g pkt fresh egg, spinach & tomato fettuccine (Latina Fresh brand)
  7. 100g (1/3 cup) purchased basil pesto

The instruction how to make Roast vegetable fettuccine

  1. Preheat oven to 230C.
  2. 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.
  3. Meanwhile, cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the saucepan.
  4. Add the roast vegetables and pesto to the warm fettuccine and toss gently to combine. Taste and season with salt and pepper. Serve immediately.

Nutritions of Roast vegetable fettuccine

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calories: https://schema.org
calories: NutritionInformation

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