 Roasted Vegetables with Fettuccine
Makes about 2 main-dish or 4 side-dish servings.
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Image © Unilever
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Roasted Vegetables with Fettuccine
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Ingredients
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2
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pounds assorted fresh vegetables*
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1
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envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix**
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3
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tablespoons BERTOLLI® Olive Oil
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1/2
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cup light cream, whipping or heavy cream or half-and-half
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1/4
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cup grated Parmesan cheese
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8
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ounces fettuccine or linguine, cooked and drained
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*Use any combination of the following, cut into 1-inch chunks: zucchini; yellow squash; red, green or yellow bell peppers; carrots; celery; onion or mushrooms.
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**Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.
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1. Preheat oven to 450°F. In 13×9-inch baking or roasting pan, combine vegetables, soup mix and oil until evenly coated.
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2. Bake uncovered, stirring once, 20 minutes or until vegetables are tender. Stir in cream and cheese until evenly coated.
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3. Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.
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© Unilever
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Printed
from fbnr.com
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