This is a delicious way to get your quota of vegetables. For ease in preparation, you can slice and dice the veggies and let them marinade in the olive oil and seasonings a day in advance. I’ve served this pasta dish as a light lunch and as a complementary dish for a dinner of salmon or chicken breasts. 

1. Preheat oven to 450 degrees.  

2. In a large bowl, combine:

2 cups broccoli flowerets

1 small zucchini, quartered lengthwise and thickly sliced

1 small yellow squash, quartered lengthwise and thickly sliced

1 bunch asparagus, broken into 1½” lengths

1 red bell pepper, diced

½ yellow onion, thinly sliced

2 cloves garlic, minced 

3. In a small bowl, mix:

2 Tbsp olive oil

1 tsp Italian seasoning

½ tsp garlic herb salt

¼ tsp lemon pepper 

4. Drizzle oil and seasonings over vegetables and toss until evenly coated. Arrange vegetables in a 9x13” baking dish. Roast in oven for 15 minutes, stirring every 5 minutes, until tender and slightly browned. Do not overcook.  

5. While vegetables roast, break 4 ounces of fettuccini in thirds and cook in boiling water with 1 tsp of olive oil until tender, 8-10 minutes. Drain. 

6. Meanwhile, in a large bowl, combine:

1 large tomato, chopped

1 Tbsp olive oil

1 Tbsp dried oregano leaves

½ tsp herbed garlic salt 

7. Add roasted vegetables and cooked fettuccini, and spritz with the juice of ½ fresh lemon. Place in serving dish and keep warm until ready to serve. Feeds 4-6.