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- Cook Time:
- Serves:4
Enjoy this healthy fall recipe made with autumn’s bounty of delicious and nutritious vegetables. A colorful dish perfect for Fall festivities.
Recipe courtesy of Hunter PR
Ingredients
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1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
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1 leek, sliced
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1 red bell pepper, cored, seeded and cut into 1-inch pieces
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1/4 pound green beans, cut into 2-inch pieces
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3 tablespoons olive oil, divided
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1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
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1 teaspoon salt, divided
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8 ounces fettuccine pasta
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1/4 cup fresh chopped parsley or basil
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1/4 cup grated Parmesan cheese
Preparation
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1
Preheat oven to 450º F.
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2
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.
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3
Meanwhile, cook fettuccine as package directs.
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4
Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.
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5
Serve with grated Parmesan cheese.
Additional Info
