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A
colorful mix of vegetables are fast-roasted until sweet and
tender, then tossed with freshly cooked fettuccine and sprinkled
with Parmesan cheese.
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| 4
tablespoons extra
virgin olive oil |
| 2
tablespoons lemon juice |
| 3
cloves garlic—minced |
| 1
teaspoon salt |
| ½
teaspoon freshly ground black pepper |
| ½
teaspoon dried chili flakes |
| 1
tablespoon finely chopped parlsey |
| 1
bunch asparagus (or 15 green beans) |
| ½
red pepper—cut
into thick strips |
| ½
green pepper—cut
into thick strips |
| ½
yellow pepper—cut
into thick strips |
| 12
button mushrooms—thickly
sliced |
| 8
oz (240g) dried fettuccine |
| Parmesan
cheese to serve |
PREHEAT
the oven to 450F/230C. MIX together the olive oil, lemon juice,
garlic, salt, pepper, chili and parsley. TOSS with the vegetables
in a baking dish, and bake for 15 minutes. WHILE the vegetables
are roasting, bring a large pot of salted water to a boil
and cook the pasta according to package directions. DRAIN
the pasta, reserving 2 tablespoons of the cooking water, and
toss gently with the roasted vegetables until well combined.
SERVE with a little grated Parmesan cheese.
Variation:
To up the protein content, add a cup of canned white beans
or a small can of good quality tuna.
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