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Fettuccine with Roasted Vegetables
Source: dLife

Fettucine topped with a colorful array of roasted vegetables.

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

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
2 Fat , 2 1/2 Vegetables , 1/2 Meat , 3 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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1 each  cooking spray
4 each  asparagus spears, fresh, small
1 each  small zucchini
2 each  fresh plum tomatoes
1 each  fresh portobello mushroom
4 each  scallions
2 each  medium garlic cloves
1 pinch  kosher salt
1 pinch  black pepper
2 quart  cold water
4 oz  fettuccine
1 tbsp  extra virgin olive oil
1 tbsp  grated romano cheese
2 each  parsley sprigs
  1. Preheat the oven to 450 degrees F. Spray a nonstick baking pan with the cooking spray.
  2. 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.
  3. 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.
  4. Once the vegetables are done, pour the pasta water into the pan. Divide the vegetables onto the pasta plates.
  5. Pour the pan juices on top and sprinkle the cheese over all. Garnish with the parsley or basil.

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