Autumn Harvest Fettuccine

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Autumn Harvest Fettuccine


  • 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


Preheat oven to 450ยบ 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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