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Roasted Vegetables With Fettuccine

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“I love this recipe because of the different combinations you can use depending on your particular taste. I use any combination of zucchini, yellow squash, red, green or yellow bell peppers, carrots, celery, onion and mushrooms. Can also use Golden Onion Soup Mix.”

Ingredients Nutrition

  • 2 lbs assorted fresh vegetables, cut into 1-inch chunks
  • 1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
  • 3 tablespoons olive oil
  • 12 cup light cream whipping cream or 12 cup heavy cream or 12 cup half-and-half
  • 14 cup grated parmesan cheese
  • 8 ounces fettuccine or 8 ounces linguine, cooked and drained


  1. Preheat oven to 450.
  2. In 13x9-inch baking or roasting pan, combine vegetables, soup mix and oil until evenly coated.
  3. Bake uncovered, stirring once, 20 minutes or until vegetables are tender.
  4. Stir in light cream and cheese until evenly coated.
  5. Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.

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