Fettuccine with Roasted Tomatoes, Vegetables and Sausage Recipe

Fettuccine with Roasted Tomatoes, Vegetables and Sausage Recipe

  • 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
  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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