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.