Ingredients: Asparagus Carrots Corn EVOO Salt & pepper Fettucine Garlic Grape tomatoes Half and Half Parmesan cheese
Prepare the veggies
Chop up the veggies of choice. Add them to a baking sheet and roast them. If you do this in advance, be sure to rewarm them day of making this dish so they're not cold when added to the pasta.
Prep pasta & make sauce
Use your dutch oven to cook your pasta, be sure to reserve a cup of pasta water. Then use the same pan to make sauce. Saute the garlic and tomatoes before adding half and half with pasta water.
ADD THE PASTA TO THE SAUCE
Remove the pan from heat as you add in the pasta. Stir in a bit of parmesan cheese and toss it into the hot pasta to let it melt, then add more cheese. We don't want clumping.
FINISH THE PASTA DISH
Add in the roasted veggies and toss them into the pasta sauce. Taste for any final flavors needed and enjoy!