Roasted Vegetables with Fettuccine

  • Makes 4 side-dishes
  • Prep Time 20 min
  • Cook Time 20 min


  • 2 lbs. assorted cut-up fresh vegetables*
  • 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
  • 3 Tbsp. vegetable oil
  • 1/2 cup light cream, heavy cream or half and half
  • 1/4 cup grated Parmesan cheese
  • 8 ounces fettuccine [or linguine], cooked and drained


  1. Preheat oven to 450°. In 13 x 9-inch baking or roasting pan, combine vegetables, Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix and oil until evenly coated.
  2. Bake, stirring once, 20 minutes or until vegetables are tender. Stir in light cream and cheese until evenly coated.
  3. Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.

*Use any of the following, cut into 1-inch chunks: red, green or yellow bell peppers, zucchini, yellow squash, red onion or eggplant.

Also terrific with Lipton® Recipe Secrets® Onion Soup Mix.

Nutritional Information

Nutritional Information

Serving Size 1 side-dish
Amount Pe rServing
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g