Fettuccini with Roasted Vegetables in Tomato Sauce

  • Prep : 30 Mins Cook : 30 Mins
  • 4 Serves
  • MEDIUM

Nutrition Facts

  • Energy 330 calories
  • Fat 12.4 g
  • Carbohydrates 45.3 g
  • Protein 9.9 g
  • Sodium 284 mg

Ingredients

  • 10 ounces (280 g) dry fettuccine, cooked according to package direction
  • 1 (7 oz or 200 g) eggplant, cut into 1/4-inch thick rounds, then cut into half
  • 1 (3.5 oz 100 g) red bell pepper, cut into 1-inch pieces
  • 1 (7 oz or 200 g) zucchini, cut into 1/4-inch thick rounds, then cut into half
  • 4 ounces (125 g) grape tomatoes, halved
  • 1 teaspoon (3 g) garlic, minced
  • 4 tablespoons (2 fl oz or 60 ml) olive oil, divided
  • 1 teaspoon (3 g) garlic, minced
  • 12 ounces (340 g) can diced tomatoes
  • 1/2 teaspoon (1 g) dried basil
  • 1/2 teaspoon (1 g) dried oregano
  • 1 teaspoon (1 g) Spanish paprika
  • 1 teaspoon (5 g) brown sugar
  • Kosher salt and freshly ground black pepper

Directions

  • 1In a mixing bowl, combine together eggplant, red bell pepper, zucchini, grape tomatoes, garlic, and 2 tablespoons olive oil. Add some salt and pepper, to taste.
  • 2Preheat your Air Fryer to 380 F (190 C).
  • 3Place vegetable mixture in the Air Fryer cooking basket and cook for about 10-15 minutes, or until vegetables are tender.
  • 4Meanwhile, you can start preparing the tomato sauce.
  • 5In a saucepan, heat remaining 2 tablespoons olive oil. Stir fry garlic for 2 minutes. Add diced tomatoes and simmer for 3 minutes.
  • 6Stir in basil, oregano, paprika, and brown sugar. Season with salt and pepper, to taste. Let it cook for another 7 minutes.
  • 7Once the vegetables are cooked, take them out of the Air Fryer and transfer to a mixing bowl.
  • 8Add the cooked pasta and prepared sauce. Toss to combine well.
  • 9Divide among 4 individual plates.
  • 10 Serve and enjoy.