I made this for our anniversary. It was delicious! Try whole wheat fettuccine for a twist!
Fettuccine with Roasted Garlic, Onions and Peppers
2 bulbs garlic
3 medium onions, cut into wedges
2 large red bell peppers, cut into 1/2-inch slices
2 T. olive oil or vegetable oil
2 T. finely chopped parsley
1/2 t. salt
8 ounces fettuccine, cooked, warm
Heat oven to 400 F. Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic bulbs loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables uncovered until garlic is very soft and vegetables are tender, 15 to 20 minutes.
Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, and salt. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.
Yield: 8 servings.