Prep time (total): 20 min
Cook time (total): 25 min
Serves (#): 2
1 small zucchini, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3/4 cup cherry tomatoes
1/2 cup drained canned marinated artichoke hearts, halved or quartered
3 tbsp olive oil, divided
1 tsp salt
1/2 tsp pepper
2 pkg (210 g each) NuPasta Fettuccine, drained and rinsed
2 tbsp butter
2 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp lemon zest
1/2 cup grated Parmesan cheese (approx.)
1. Preheat oven to 400°F. On large rimmed baking sheet, toss together zucchini, asparagus, cherry tomatoes, artichoke hearts, 2 tbsp olive oil, salt and pepper. Roast for 20 to 25 minutes or until tender and browned.
2. When vegetables are almost cooked, add fettuccine to large dry skillet; cook for 2 or 3 minutes or until heated through. Add butter, remaining olive oil, parsley, garlic and lemon zest to pasta; toss until well coated. Transfer to large bowl.
3. Add roasted vegetables and Parmesan to bowl; toss until combined. Serve with extra Parmesan on the side.
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