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!
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Recipe Information
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)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and chop the bell peppers, zucchini, and red onion into bite-sized chunks.
Spread the bell peppers, zucchini, red onion, and cherry tomatoes evenly on the prepared baking sheet.
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.
Roast the vegetables in the preheated oven for 20 minutes, flipping halfway through, until they are tender and slightly caramelized.
While the vegetables roast, bring a large pot of salted water to a boil.
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.
In a large skillet over medium heat, add 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
Add the butter to the skillet and allow it to melt, creating a garlic butter sauce.
Toss the cooked spinach fettuccine in the garlic butter sauce, adding a splash of reserved pasta water if needed to loosen the sauce.
Remove the roasted vegetables from the oven and gently fold them into the fettuccine mixture.
Sprinkle the dish with chopped parsley, grated Parmesan cheese, and additional salt and pepper to taste.
Divide the fettuccine into serving bowls and garnish with fresh basil leaves if desired. Serve immediately.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 6550 mg | 285% | |
| Total Carbohydrate | 313.7 g | 114% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 55.6 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2722 mg | 58% | |
*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.
