Autumn Harvest Fettuccine
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
Our most versatile sauce. Enliven the flavor of any meal.
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