Roasted Vegetables With Fettuccine
Ready In: 30 mins
Serves: 4
Ingredients
- 2 lbs assorted fresh vegetables, cut into 1-inch chunks
- 1 (1 1/4ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
- 3 tablespoons olive oil
- 1⁄2 cup light cream whipping cream or 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
- 1⁄4 cup grated parmesan cheese
- 8 ounces fettuccine or 8 ounces linguine, cooked and drained
Directions
- Preheat oven to 450.
- In 13x9-inch baking or roasting pan, combine vegetables, soup mix and oil until evenly coated.
- Bake uncovered, stirring once, 20 minutes or until vegetables are tender.
- Stir in light cream and cheese until evenly coated.
- Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.
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