Fettuccine with Roasted Tomatoes, Vegetables and Sausage

Ingredients

• 0.8 cup feta cheese with herbs crumbled
• 8 ounces fettuccine barilla uncooked
• 3  garlic clove coarsely chopped
• 1 tablespoon olive oil 
• 1 large onion sliced
• 8  plum tomatoes quartered
• 19.8 ounce mild sausage links to package directions and coin italian prepared sliced johnsonville®
• 1 medium bell pepper sweet red yellow cut into 1-inch pieces
• 2 small zucchini sliced

Equipment

• bowl
• oven
• baking pan

Directions

1. In a large bowl, combine the tomatoes, zucchini, onion, yellow pepper and garlic.
2. Drizzle with oil; toss to coat.
3. Place in a 13-inch x 9-inch x 2-inch baking dish.
4. Bake, uncovered, at 450 degrees F for 20 minutes. Stir in sausage.
5. Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.
6. Meanwhile, cook fettuccine according to package directions; drain.
7. Add fettuccine and feta cheese to sausage mixture; toss to combine.
8. Serve immediately.