- 1 lb fettuccini
- Extra Virgin Olive Oil
- 1 ½ cup butternut squash cubed
- 1 ½ cup brussels sprouts top trimmed, and halved
- 1 red onion chopped
- Salt and pepper
- 1 teaspoon ground thyme
- ½ cup Fresh chopped parsley
- ½ cup feta cheese crumbled
- ¼ cup pine nuts toasted
Preheat the oven the 400˚F
Cook the pasta in boiling water according to the package instructions. When ready, drain.
Place the chopped vegetables on baking sheet and add olive, thyme, salt and pepper.
Cook in the oven for 20 minutes.
Once the vegetables are cooked add the vegetables to the pasta, mix well.
Stir parsley and feta cheese and drizzle with a little more extra virgin olive oil, if you like. Top with toasted pine nuts.
Serve warm
Calories: 591kcal | Carbohydrates: 95g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 245mg | Potassium: 694mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5992IU | Vitamin C: 41mg | Calcium: 184mg | Iron: 4mg