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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fettuccine with Roasted Vegetables

Source: dLife

Fettucine topped with a colorful array of roasted vegetables.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	352.9

Total Carbs	53.5 g

Dietary Fiber	5.8 g

Sugars	6.9 g

Total Fat	10.5 g

Saturated Fat	2.1 g

Unsaturated Fat	1.6 g

Potassium	803.1 mg

Protein	12.8 g

Sodium	169.0 mg

Dietary Exchanges 10.5 Fat, 2.3 Vegetables, 0.2 Meat, 2.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 450 degrees F. Spray a nonstick baking pan with the cooking spray.
Situate the vegetables in the pan and lightly spray with the cooking spray. Season them with the garlic, salt, and pepper. Roast for about 10 to 12 minutes. Turn all of the vegetables, except the tomatoes, once to roast both sides.
Cook the fettuccine, uncovered, in a saucepan of boiling water for about 8 to 9 minutes over high heat. Drain, but reserve 1/4 cup of the pasta water. Combine the pasta and the olive oil. Toss to mix and separate onto 2 plates.
Once the vegetables are done, pour the pasta water into the pan. Divide the vegetables onto the pasta plates.
Pour the pan juices on top and sprinkle the cheese over all. Garnish with the parsley or basil.