Roasted Vegetable Fettuccine with Dijon Vinaigrette - Easy Recipe

INGREDIENTS

Dijon Vinaigrette (recipe) Nonstick cooking spray 2 large sweet potatoes, unpeeled and cut into 1/2-inch-thick slices then halved 1 medium eggplant, unpeeled and cut into 1/2-inch-thick slices then quartered 3 large bell peppers (1 red, 1 green and 1 yellow), seeded and cut into 1-inch strips 1 large red onion, cut into wedges 2 large tomatoes, cut into wedges 12 ounces uncooked fettuccine Salt Black pepper 1/2 cup pine nuts, toasted

PREPARATION:

1. Prepare Dijon Vinaigrette.
2. Preheat oven to 475°F. Line two 15X10-inch jelly-roll pans with foil; spray with cooking spray.
3. Arrange sweet potatoes, eggplant, bell peppers and onion on prepared pans; spray generously with cooking spray. Bake 15 minutes. Add tomatoes; bake about 30 minutes or until very tender and browned.
4. Cook fettuccine according to package directions. Drain. Place in large warm bowl. Add roasted vegetables and Dijon Vinaigrette; toss. Season to taste with salt and black pepper. Sprinkle with nuts. Garnish, if desired.

This recipe appears in: Italian