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Mixed Vegetable Fettuccine Recipe

Mixed Vegetable Fettuccine Recipe

6 servings



2 sweet potatoes, peeled, thickly sliced

1 each: thinly sliced yellow summer squash, green bell pepper, medium tomato

4 green onions, very thinly sliced

Vegetable cooking spray

1/4 cup cider vinegar

2 tablespoons olive oil

1 teaspoon lemon juice

1 tablespoon each: chopped fresh or 1 teaspoon dried oregano leaves and tarragon leaves

8 ounces fettuccine, cooked, warm

1 tablespoon grated Parmesan cheese


Arrange vegetables in single layer on greased foil-lined jelly roll pan, spray with cooking spray. Roast at 425 degrees until vegetables are browned and tender, about 30 minutes. Toss with combined vinegar, olive oil, lemon juice, and herbs, toss with pasta. Sprinkle with Parmesan cheese.

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