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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 301.8
  • Total Fat: 4.3 g
  • Cholesterol: 24.5 mg
  • Sodium: 40.9 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 7.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Balsamic Roasted Vegetables with Fresh Fettuccine calories by ingredient
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Balsamic Roasted Vegetables with Fresh Fettuccine

Submitted by: HOLISTICDETOXER
Balsamic Roasted Vegetables with Fresh Fettuccine

Introduction

This is a quick and easy dinner that requires minimal hands-on time. Italian-inspired vegetables are roasted, then tossed with pasta and balsamic vinegar (no fatty cream sauces here!). If your local grocery store or Italian market has fresh whole-wheat pasta, give it a try in this recipe! This is a quick and easy dinner that requires minimal hands-on time. Italian-inspired vegetables are roasted, then tossed with pasta and balsamic vinegar (no fatty cream sauces here!). If your local grocery store or Italian market has fresh whole-wheat pasta, give it a try in this recipe!
Number of Servings: 5

Ingredients

    1 tbsp Olive Oil
    1 Eggplant
    1 Red Onion
    1 Bell Pepper (not green)
    1 Fennel Bulb
    1 Zucchini
    1 Package Safeway Select Fettuccine (350 grams)
    2 tbsp Balsamic Vinegar

Directions

1. Pre-heat the oven to 375. Line a baking sheet with tinfoil and add a touch of cooking spray if desired.

2. Chop all vegetables into strips the size of thick french fries. Toss in the olive oil.

3. Place vegetables on cooking tray and roast until soft and beginning to caramelize. Stir the vegetables every ten minutes or so. This could take about thirty or forty minutes.

4. When the vegetables are done, turn off oven. Heat a pot of water and cook pasta according to package directions.

5. Drain pasta and return to pot. Add in hot, roasted vegetables and toss with balsamic vinegar.

6. Serve as is, or topped with grated parmesan or basil leaves (not included in calorie count).

Serving Size: Serves five.






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