Fettucine PrimaveraReport Violation
3 carrots, cut into thin strips
2 medium zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow pepper, cut into thin strips
1 red pepper, cut into thin strips
¼ cup olive oil
Kosher salt and freshly ground pepper
1 tablespoon dried Italian herbs
1 pound dry fettuccine
1 medium tomato, chopped
½ cup grated Parmesan cheese
- Preheat oven to 450 degrees. Place the vegetables on 2 rimmed baking sheets and toss with the oil, salt, pepper and herbs Bake until vegetables are tender, about 20 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package instructions. Drain, reserving ½ cup of the liquid.
- Toss the pasta with the vegetables in a large bowl. Add the cooking liquid and the tomato and toss again. Sprinkle with Parmesan cheese. Use salt and pepper to taste.
photo by crd!