Garlic Fettuccine With Roasted Vegetables, Olives and Marinated

• 750 g fresh fettuccine
• 6 garlic cloves (more if you like)
• 12 cup olive oil
• 1 bunch parsley, chopped
• 2 large eggplants
• 4 zucchini
• 4 carrots
• 500 g mushrooms
• 1 small butternut pumpkin
• 250 g cherry tomatoes
• 300 g feta cheese marinated in oil
• 200 g black olives
• 200 g parmesan cheese
• salt and pepper

1. Firstly roast the vegetables - cut them all to chunky sizes, approx 1.5 inch cubes and toss with a splash of olive.
2. Keep the tomatoes and mushrooms together as these need the least time to cook.
3. Cook the tomatoes and mushrooms at 200c for approx 15mins, until the tomato skin has started shrinking and remove before the mushrooms totally shrink, you want them to be juicy.
4. Cook the other vegetables for approx 35mins total at 200c or until softened and browned.
5. At 20mins you might want to give them a shake up and turn some bigger pieces to help brown both sides.
6. Bring 8 cups of salted water to the boil and add the fettuccine - cook for 8-10mins.
7. Don't overcook.
8. Drain once done.
9. While the fettuccine is cooking, heat the oil but not to smoking point.
10. Add the garlic and cook until it starts turning golden but do not brown or burn the garlic.
11. If it does burn you'll need to start this part again as burnt garlic will spoil the meal.
12. Once done remove from heat.
13. Drain the fettuccine and add the garlic oil, chopped parsley, salt and freshly ground pepper.
14. After the fettuccine is mixed with the oil and parsley, add the roasted vegetables and mix thoroughly while trying to keep the vegetables and pasta from breaking up.
15. Serve hot with grated Parmesan on top.

fresh fettuccine, garlic, olive oil, parsley, eggplants, zucchini, carrots, butternut pumpkin, cherry tomatoes, feta cheese, black olives, parmesan cheese, salt

Taken from www.food.com/recipe/garlic-fettuccine-with-roasted-vegetables-olives-and-marinated-330207 (may not work)