This healthy vegetarian pasta dish for fettuccine with roasted veggies is a perfect choice for meatless Mondays! Roasting the veggies brings out a rich, savory flavor while helping to preserve the nutrients. Light, flavorful and delicious...this one is a winner. The video tutorial from the folks at allrecipes.com calls for adding tapenade at the end but this is optional. If you're not a fan of tapenade, just skip it (or serve it as a starter on crustini), and finish the dish with a lovely drizzle of extra virgin olive oil. You might also try a flavored olive oil in this dish...basil oil, herb-infused oil, lemon oil or a spicy chile oil. Any of these would be an interesting and tasty addition.
Fettuccine with Roasted Vegetables
This recipe for roasted veggies and pasta is the perfect choice for Meatless Mondays! Roasting garden fresh seasonal veggies with garlic and herb-infused olive oil brings out their savory flavors. A sprinkling of Parmesan cheese adds a nice salty finish.
- 1/4 pound fresh asparagus
- 2 red bell peppers, sliced
- 1/4 pound crimini mushrooms, sliced
- 10 cloves roasted garlic, chopped
- (double the ingredients for 4 people)
- 1/2 tomato, quartered
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh oregano
- 2 tablespoons olive oil (plus more at the end)
- 8 oz. dry fettuccine noodles
- 1/4 cup grated Parmesan cheese
- 2 tablespoons tapenade (optional)
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil.
- Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; reserve a cup of the starchy pasta water and set aside, drain.
- Toss with Parmesan cheese, tapenade and roasted vegetables. (in the roasting pan is best!)
- Add a splash of the reserved pasta water to create a velvety sauce.
- Drizzle with extra virgin olive oil to finish.
Please note - This recipe uses just 8 oz. of pasta. To make enough for dinner for 4, just double all the ingredients. To blend the flavors better, I recommend tossing the pasta in the pan with the roasted veggies and adding a splash of the reserved pasta water to create a velvety sauce. Finally - drizzle a healthy dose of extra virgin olive oil over the pasta to finish this dish.
Almost any seasonal veggie can be added to this dish...zuccini, summer squash, fresh peas (add them to pasta water, not the roasting pan), eggplant (cubed), carrots, green beens, onions, root vegetables, etc. Go for a nice mix of colors, textures and flavors for the best results. Or...try just one roast veggie at a time and see what works for your family.
Good as Pasta Salad
This makes an excellent cold pasta salad as well. Chop the veggies smaller and use farfalle, shells, fusili or orzo for an easy-to-eat pasta salad that is a safe, mayo-free summer dish!
A word of warning...once you start roasting your veggies, you may never go back to steaming them again!
This is a great weekly dinner staple. Use whatever is in season each week at your local farmer's market for a nice variety of flavors and textures. Have fun with it!
To see the recipe on the allrecipes.com blog, go here.
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