Fettuccine with roasted zucchini, tomatoes and olives


Seriously delicious, this dish is so easy to make and so deeply satisfying! Simple ingredients, get roasted together blending flavors and textures to an amazingly scrumptious result. 



Ingredients (serves 4-6)
- 3 zucchini, cut in half lengthwise, then sliced
- 3 large tomatoes, diced
- 1 large onion, sliced not too thinly
- 10 kalamata olives, smashed and pitted
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon basil
- 1 Tablespoon oregano
- salt and pepper, to taste
- 1 package 500 g fettuccine (or other pasta of your choice), boiled 'al dente' according to instructions on the packaging

Place the vegetables in an oven proof dish, sprinkle with salt, pepper, basil and oregano and drizzle the olive oil. Toss to coat well and roast at 400 F for about 30 minutes or until veggies have cooked and edges start to brown. Add the boiled pasta to the veggies and toss to coat. Simple as that! Serve and enjoy!





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