CHEF JEFF — ONE BYTE AT A TIME: Harvest FettuccineThe following recipe would be a good way to celebrate National Pasta Week.
By: Herald Staff Report,
The following recipe — courtesy of the McIlhenny Co. — featuring fresh veggies and fettuccine, would be a good way to celebrate National Pasta Week.
1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
1 leek, sliced
1 red bell pepper, cored, seeded and cut into 1-inch pieces
¼ pound green beans, cut into 2-inch pieces
3 tablespoons olive oil, divided
1½ teaspoons Tabasco sauce, divided
1 teaspoon salt, divided
8 ounces fettuccine pasta
¼ cup fresh chopped parsley or basil
¼ cup grated Parmesan cheese
Preheat oven to 450 degrees. Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and ½ teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally. Meanwhile, cook fettuccine as package directs.
Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, ½ teaspoon Tabasco sauce, ½ teaspoon salt, and parsley in large bowl.
Serve with grated Parmesan.
Yield: Serves 4.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.