GardenCuisine: Fettuccine And Roasted Vegetables

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* Exported from MasterCook *

 

Fettuccine And Roasted Vegetables

 

Recipe By : GardenCuisine by Paul Wenner, page 272

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red onion

1 large red bell pepper

1 pound fresh asparagus

with tough ends removed

2 cups small closed mushrooms

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

8 ounces whole-wheat fettuccine

OR other pasta

2 teaspoons olive oil

2 tablespoons grated Parmesan cheese

Chopped parsley -- for garnish

 

SERVES 8

 

Power up your body with whole-wheat pasta!

 

Preheat the oven to 500F. Cut the onion, pepper, and asparagus into

bite-sized pieces and place in a large bowl with the mushrooms. Toss with

the garlic powder, chili powder, marjoram, thyme, oregano, basil, salt, and

black pepper. Spread in a single layer in 1 or 2 large baking dishes, and

bake until just tender, 10 to 12 minutes.

 

Meanwhile, cook the pasta in boiling water until it is just tender. Drain

and rinse it briefly, then arrange it on a large platter. Sprinkle with

the olive oil and Parmesan cheese and toss to mix. Spread the cooked

vegetables over the pasta and sprinkle with chopped parsley.

 

PER SERVING • 91 CALORIES (20% FROM FAT) • 2 G FAT • 4 G PROTEIN • 14 G

CARBOHYDRATE • 1 MG CHOLESTEROL • 167 MG SODIUM • 3 G FIBER

 

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