Balsamic Roasted Vegetables with Fresh Fettuccine
- Number of Servings: 5
Ingredients
1 tbsp Olive Oil1 Eggplant1 Red Onion1 Bell Pepper (not green)1 Fennel Bulb1 Zucchini1 Package Safeway Select Fettuccine (350 grams)2 tbsp Balsamic Vinegar
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.
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.
Nutritional Info 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
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