Fettuccine with Roasted Tomatoes, Vegetables and Sausage |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This easy, light supper dish is made with fettuccine pasta, mild Italian sausage, and colorful plum tomatoes, zucchini, and sweet yellow peppers. Feta cheese adds a final savory touch. Ingredients:
8 plum tomatoes, quartered |
2 small zucchini, sliced |
1 large onion, sliced |
1 medium sweet yellow or red pepper, cut into 1-inch pieces |
3 garlic cloves, coarsely chopped |
1 tablespoon olive oil |
1 (19.76 ounce) package johnsonville® italian mild sausage links prepared to package directions and coin sliced |
8 ounces uncooked fettuccine |
3/4 cup crumbled feta cheese with herbs |
Directions:
1. In a large bowl, combine the tomatoes, zucchini, onion, yellow pepper and garlic. Drizzle with oil; toss to coat. Place in a 13-inch x 9-inch x 2-inch baking dish.
2. Bake, uncovered, at 450 degrees F for 20 minutes. Stir in sausage. Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.
3. Meanwhile, cook fettuccine according to package directions; drain. Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.
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