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Crème Fraîche Fettuccine with Roasted Vegetables
COOKS AND KID16Ingredients
60Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 squash (you like, chopped, I used kabocha, feel free to use butternut, acorn etc.)
- 1 onion (chopped)
- 1 orange pepper (chopped)
- 1 red pepper (chopped)
- 1 yellow pepper (chopped)
- 2 zucchini (chopped)
- 2 carrots (chopped)
- 8 oz. crimini mushrooms (sliced)
- 1 1/2 Tbsp. fresh sage (minced)
- 1 tsp. kosher salt (divided)
- 1/4 tsp. black pepper (divided)
- 1/3 cup olive oil
- 1/2 cup crème fraîche
- 9 oz. fettucine (packages of fresh, I noticed most fresh pasta comes in 9 ounce packages)
- 1/2 cup cooking liquid (reserved, from pasta)
- freshly grated Parmesan (for serving)
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Directions
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium940mg39% |
| Potassium1230mg35% |
| Protein19g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber7g28% |
| Sugars15g |
| Vitamin A150% |
| Vitamin C260% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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