Italian

Balsamic Roasted Vegetables with Fresh Fettuccine is for Dinner.

Balsamic Roasted Vegetables with Fresh Fettuccine takes several minutes to prepare.

Balsamic Roasted Vegetables with Fresh Fettuccine takes several minutes to cook.

Balsamic Roasted Vegetables with Fresh Fettuccine makes 5 servings.

The ingredients for Balsamic Roasted Vegetables with Fresh Fettuccine are:

1 tbsp Olive Oil
1 Eggplant
1 Red Onion
1 Bell Pepper (not green)
1 Fennel Bulb
1 Zucchini
1 Package Safeway Select Fettuccine (350 grams)
2 tbsp Balsamic Vinegar

Here is how you make Balsamic Roasted Vegetables with Fresh Fettuccine:

1. Pre-heat the oven to 375. Line a baking sheet with tinfoil and add a touch of cooking spray if desired.2. Chop all vegetables into strips the size of thick french fries. Toss in the olive oil.3. Place vegetables on cooking tray and roast until soft and beginning to caramelize. Stir the vegetables every ten minutes or so. This could take about thirty or forty minutes.4. When the vegetables are done, turn off oven. Heat a pot of water and cook pasta according to package directions.5. Drain pasta and return to pot. Add in hot, roasted vegetables and toss with balsamic vinegar.6. Serve as is, or topped with grated parmesan or basil leaves (not included in calorie count). Serving Size:?Serves five.

The nutritional information for Balsamic Roasted Vegetables with Fresh Fettuccine is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 301.8

• Total Fat: 4.3 g
• Cholesterol: 24.5 mg
• Sodium: 40.9 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 7.0 g
• Protein: 10.8 g

Balsamic Roasted Vegetables with Fresh Fettuccine is Italian cuisine.

The dietary needs meet for Balsamic Roasted Vegetables with Fresh Fettuccine is Vegetarian