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Roast vegetable fettuccine

  • 0:10 Prep
  • 0:25 Cook


  • 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


  • 1
    Preheat oven to 230C.
  • 2
    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.
  • 3
    Meanwhile, cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the saucepan.
  • 4
    Add the roast vegetables and pesto to the warm fettuccine and toss gently to combine. Taste and season with salt and pepper. Serve immediately.

Source: taste.com.au


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