Fettuccine with Roasted Tomatoes, Vegetables and Sausage
The Kitchen at Johnsonville Sausage
Ingredients40 m servings 667 cals
- 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.
- 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.
- Meanwhile, cook fettuccine according to package directions; drain. Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.
Per Serving: 667 calories; 41.3 g fat; 45.5 g carbohydrates; 30.7 g protein; 101 mg cholesterol; 1297 mg sodium. Full nutrition
ReviewsRead all reviews 8
This is one of the yummiest (and lightest) recipies I've ever made! I first made it for a couple when the wife had just come out of the hospital; I wanted something yummy but something lighter. ...
We enjoyed this recipe. We don't eat peppers, so I used 1 yellow squash & 1 zucchini. I didn't have feta, so we substituted grated italian cheese mix and added basil, pepper & salt.
What a delicious recipe! I stuck to the recipe, except for two minor changes - I used Johnsonville chicken/pork blend mild Italian Sausage and whole wheat fettucine to make it healthier. The veg...
Had friends over for dinner and served this, along with a broccoli salad. Yum! It was a hit and so easy! I loved the interesting flavor of the feta cheese and that the veggies weren't drowned i...
Delicious, easy recipe. I chopped and prepped the vegetables the night before and then tonight I just popped it into the oven, boiled the noodles, tossed and served. I was skeptical this would ...
This was good! Light and baking the veggies with the sausage gave it a nice flavour.