A colorful mix of vegetables are fast-roasted until sweet and tender, then tossed with freshly cooked fettuccine and sprinkled with Parmesan cheese.

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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