Fast-roasted vegetable pasta
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
1½ 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 3 tablespoons of the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 16 minutes. WHILE the vegetables are roasting, bring a large pot of lightly salted water to a boil and cook the pasta according to package directions. DRAIN the pasta, reserving 3 tablespoons of the cooking water, and toss gently with the roasted vegetables and reserved 1 tablespoon of olive oil until well combined. SERVE with a little grated Parmesan cheese.

Variation: To up the protein content, add a small can of good quality tuna.