Spinach Fettuccine with Roasted Veggies

Elevate your pasta night with this vibrant Spinach Fettuccine with Roasted Veggies—a medley of colorful, caramelized bell peppers, zucchini, cherry tomatoes, and red onion paired with tender spinach fettuccine tossed in a luxurious garlic butter sauce. Bursting with fresh flavors and wholesome ingredients, this Mediterranean-inspired dish is as nutritious as it is delicious. Topped with a sprinkle of Parmesan, fresh parsley, and optional basil for a fragrant finish, this 45-minute recipe is perfect for busy weeknights or casual entertaining. Whether you’re a pasta lover or veggie enthusiast, this one-bowl wonder is sure to impress!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Spinach fettuccine pasta
• 2 medium Bell peppers (red, yellow, or orange)
• 2 medium Zucchini
• 1 medium Red onion
• 1.5 cups Cherry tomatoes
• 3 tbsp Olive oil
• 3 units Garlic cloves, minced
• 3 tbsp Unsalted butter
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Grated Parmesan cheese
• 4 leaves Fresh basil leaves (optional for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Wash and chop the bell peppers, zucchini, and red onion into bite-sized chunks.

Step 3

Spread the bell peppers, zucchini, red onion, and cherry tomatoes evenly on the prepared baking sheet.

Step 4

Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat.

Step 5

Roast the vegetables in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.

Step 6

While the vegetables roast, bring a large pot of salted water to a boil.

Step 7

Cook the spinach fettuccine according to the package instructions until al dente. Reserve 1/3 cup of pasta water before draining the pasta and setting it aside.

Step 8

In a large skillet over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.

Step 9

Add the butter to the skillet and allow it to melt, creating a garlic butter sauce.

Step 10

Toss the cooked spinach fettuccine in the garlic butter sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

Step 11

Remove the roasted vegetables from the oven and gently fold them into the fettuccine mixture.

Step 12

Sprinkle the dish with chopped parsley, grated Parmesan cheese, and additional salt and pepper to taste.

Step 13

Divide the fettuccine into serving bowls and garnish with fresh basil leaves if desired. Serve immediately.

Nutrition Facts

Serving size	(1455.4g)

Amount per serving	% Daily Value*
Calories	2346.5

Total Fat 93.3g	0%
Saturated Fat 33.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 113mg	0%
Sodium 6549.5mg	0%
Total Carbohydrate 313.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 55.6g
Protein 63.3g	0%

Vitamin D 0IU	0%
Calcium 469.6mg	0%
Iron 13.0mg	0%
Potassium 2722.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 10.8%

Carbs: 53.4%