Autumn Harvest Fettuccine
Ingredients
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
- 1 leek, sliced
- 1 red bell pepper, cored, seeded and cut into 1-inch pieces
- 1/4 pound green beans, cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons TABASCO® brand Original Red Sauce, divided
- 1 teaspoon salt, divided
- 8 ounces fettuccine pasta
- 1/4 cup fresh chopped parsley or basil
- 1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 450º F.
Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon TABASCO® Sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.
Meanwhile, cook fettuccine as package directs.
Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon TABASCO® Sauce, 1/2 teaspoon salt, and parsley in large bowl.
Serve with grated Parmesan cheese.
Makes 4 servings.
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