I love the taste of roasted vegetables, and I incorporate them into quite a few of our meals. In this case we had a bunch of lovely tomatoes and mushrooms from the Italian Center that I wanted to use up, so I came up with this idea for a pasta dish with roasted veggies, rather than making a sauce with them. The result was pretty satisfying.
Trev wanted to know where the meat was, so he slivered up some speck ham that we had in the fridge and had that on top of his pasta as well. Which just goes to show that this recipe is super-adaptable. You could add whatever you wanted to the roasted vegetables...I can imagine adding zucchini, eggplant, maybe some squash or sundried tomatoes. Really, whatever you like will be great! Also if you don't have or don't like feta cheese, other cheeses would be great too, like freshly slivered parmesan or maybe some goat cheese. Think of this recipe as a good starting place and adapt it to suit what you have on hand.
Roasted Vegetable Fettuccine
- 4-5 tomatoes
- 1 yellow pepper
- 1/2 purple onion
- 3 cloves of garlic, crushed
- 1-2 cups cremini mushrooms
- olive oil
- salt & pepper
- 1-2 tbsp fresh rosemary
- 1/2 cup crumbled feta cheese
- fettuccine pasta (dried or fresh)
Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper. Chop the tomatoes, pepper, onion and mushrooms into large pieces. Add the garlic then toss with 2 tablespoons of olive oil. Sprinkle the vegetables with salt & pepper and a few sprigs of rosemary. Roast the vegetables for 40-45 minutes.
After the vegetables have been in the oven for about 30 minutes, bring a pot of salted water to a boil and cook the fettuccine (according to package directions). Drain the pasta and transfer it to a serving bowl. Toss the noodles with 2 tablespoons of olive oil. Take the vegetables out of the oven and add them to the serving bowl. Sprinkle with feta cheese just before serving.