Fettuccine with Roasted Tomatoes, Vegetables & Sausage
8 plum tomatoes, quartered
2 small zucchini, sliced
1 large onion, sliced
1 medium sweet yellow or red pepper, cut into 1-in. pieces
3 garlic cloves, coarsely chopped
1 Tbsp. olive oil
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, prepared to package directions and coin sliced
8 oz. uncooked fettuccine
3/4 cup crumbled feta cheese with herbs
In a large bowl, combine the tomatoes, zucchini, onion, sweet pepper and garlic.
Drizzle with oil; toss to coat.
Place in a 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 450ºF for 20 minutes.
Stir in sausage.
Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.
Meanwhile, cook fettuccine according to package directions; drain.
Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.
Recipe found here: Fettuccine with Roasted Tomatoes, Vegetables & Sausage