Mediterranean Roasted Vegetable Fettuccine Recipe

About this recipe

A diabetic-friendly dinner featuring roasted Mediterranean vegetables and fettuccine, seasoned with herbs and olive oil for a wholesome and flavorful meal.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 500 g Pluckk Organic Hybrid Tomatoes
• 500 g Anmara Artisanal Pasta, Organic Fettuccine, Hard Durum Wheat
• 25 g Parsley
• 250 g Zucchini Green
• 10 g Fresh Thyme
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. Slice 2 zucchini and 2 spring onions into thin rounds. Place them in a shallow roasting pan.
3. 3. Drizzle the vegetables with 1/4 cup olive oil and sprinkle with 2 tablespoons thyme, 1 tablespoon salt, and 1 teaspoon black pepper. Toss to coat evenly.
4. 4. Cover the pan with foil and bake for 30 minutes, until the vegetables are tender.
5. 5. While the vegetables are roasting, cook 1 lb fettuccine according to package instructions. Drain and set aside.
6. 6. Once the vegetables are done, remove the foil and stir in 6 diced tomatoes and 1/2 cup chopped black olives. Return to the oven uncovered for an additional 10 minutes.
7. 7. Combine the roasted vegetables with the cooked fettuccine in a large serving bowl. Toss gently to mix.
8. 8. Garnish with 1/3 cup chopped parsley and serve warm.