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Autumn Harvest Fettuccine

Italian
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Recipe uses Original Red Sauce
Original Red Sauce
Servings:
Makes 4 servings.
Autumn Harvest Fettuccine
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 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.

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You will need:

Original Red Sauce

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Original Red Sauce