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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