Roasted Vegetable Fettuccine

1 Tbl. olive oil
1/2 green pepper, julienned
1 large ripe tomato, medium dice
1 zucchini, medium dice
1 yellow squash, small dice
2 large mushrooms, sliced
2 green onion, small dice
1/3 cup chicken stock
zest of one-half lemon
salt and pepper to taste
1 pound raw fettuccine, cooked according to package directions
1 Tbl. chopped parsley
2 Tbl. Parmesan cheese, grated

Place the olive oil in a heavy non-stick saute pan over medium high heat. When the oil is hot, add the vegetables and cook for 2 1/2 min. Add the chicken stock, lemon zest and salt and pepper. Add the fettuccine and toss.

Garnish with chopped parsley and grated Parmesan cheese.

Add comment