CHEF JEFF — ONE BYTE AT A TIME: Harvest Fettuccine

The following recipe — courtesy of the McIlhenny Co. — featuring fresh veggies and fettuccine, would be a good way to celebrate National Pasta Week.

Harvest Fettuccine

1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups

1 leek, sliced

1 red bell pepper, cored, seeded and cut into 1-inch pieces

¼ pound green beans, cut into 2-inch pieces

3 tablespoons olive oil, divided

1½ teaspoons Tabasco sauce, divided

1 teaspoon salt, divided

8 ounces fettuccine pasta

¼ cup fresh chopped parsley or basil

¼ cup grated Parmesan cheese

Preheat oven to 450 degrees. Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and ½ teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally. Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, ½ teaspoon Tabasco sauce, ½ teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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