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Roast Vegetable Fettuccine


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The ingredient of Roast Vegetable Fettuccine

  • 500g about 5 zucchini cut into small chunks
  • 500g about 2 small eggplant cubed
  • 1 large about 250g red capsicum quartered deseeded cubed
  • 80mls 1 3 cup olive oil
  • salt ground black pepper to taste
  • 625g pkt fresh egg spinach tomato fettuccine latina fresh brand
  • 100g 1 3 cup purchased basil pesto

The Instruction of roast vegetable fettuccine

  • preheat oven to 230c
  • 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
  • meanwhile cook the fettuccine in a large saucepan of salted boiling water following packet directions until al dente drain and return to the saucepan
  • 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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