Spinach Fettuccine And Pesto Recipe

Time30m

Serves4

Spinach fettuccine, roasted grape tomatoes, asparagus, baby carrots, basil pesto

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Ingredients

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1
Roast the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the grape tomatoes and asparagus with olive oil, salt, and black pepper. Roast for 15-20 minutes until the tomatoes burst and the asparagus is tender.
2
Cook the Fettuccine
In a large pot of salted boiling water, cook the spinach fettuccine according to package instructions until al dente. Drain and set aside.
3
Sauté the Baby Carrots
In a skillet, add a little olive oil and sauté the baby carrots for about 5-7 minutes until tender.
4
Combine Ingredients
In a large mixing bowl, combine the cooked fettuccine, roasted grape tomatoes, asparagus, and sautéed baby carrots. Add the basil pesto and toss until everything is evenly coated.
5
Serve
Divide the pasta into serving bowls and enjoy your delicious Spinach Fettuccine and Pesto!