Autumn Harvest Fettuccine

I like fettuccine, but the usual fettuccine recipe is not all that healthy for you. Today I have a healthier fettuccine recipe to share with you courtesy of Tobasco.

This fettuccine recipe is loaded with fresh herbs and vegetables, including the fall flavor of butternut squash. If you’re lucky enough, you might still have some of these ingredients growing in your garden.

I love food with lots of color, and flavor, this recipe definitely delivers (with a little bit of heat added in).

Autumn Harvest Fettuccine

• 1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups
• 1 leek, sliced
• 1 red bell pepper, cored, seeded and cut into 1-inch pieces
• 1/4 pound green beans, cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
• 1 teaspoon salt, divided
• 8 ounces fettuccine pasta
• 1/4 cup fresh chopped parsley or basil
• 1/4 cup grated Parmesan cheese

Preheat oven to 450º F.

Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan cheese.

Makes 4 servings.

Courtesy of  Tobasco