whole wheat fettuccine with roasted vegetables

1 head of cauliflower, cut into bite size flowerettes

1 bunch asparagus, tough part of stems snapped off

2 sweet red peppers, cut into chunks

1/2 cup olive oil

coarse kosher salt

Parmesan Cheese

1 bag Al Dente Whole Wheat Fettuccine

Preheat oven to 450. Lightly oil rimmed baking sheets. Place vegetables in a single layer on baking sheets. Lightly toss vegetables with oil and sprinkle generously with coarse salt. Bake until tender. Cut asparagus into 1 inch pieces. In the meantime, cook pasta in a large pot of boiling water. Drain and toss with vegetables. Garnish with chopped fresh parsley and Parmesan Cheese. Serve hot or at room temperature.

Another nice touch is to garnish with toasted almonds or pinenuts.