In a gallon zip lock bag, combine the chopped zucchini, chopped eggplant, sliced mushrooms, chopped asparagus, chopped red bell pepper, minced garlic, 1/3 C. olive oil, kosher salt and pepper.
Seal the zip lock bag and shake, to evenly coat all of the vegetables.
placing the veggies in an even layer on a large baking sheet, bake for approximately 20-25 minutes.
Veggies are done when they are tender, but not overcooked.
Creamy Pesto Sauce
While the veggies are baking, combine 1 C. Heavy cream, 1/3 C. chicken broth, 3 Tbsp butter, 3/4 prepared pesto and 1 clove minced garlic in a sauce pan. Stir constantly until it comes to a simmer. Remove from heat and add 1 C. shredded parmesan cheese. Stir to combine and set aside.
Pasta
refrigerated fettuccini cooks very quickly. Bring water to a boil and follow the package instructions, being careful not to overcook the pasta.
Toasted Pine Nuts
Place 1/2 C. pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 5-7 minutes.
Assembling The Pasta
Now that the veggies are roasted, the pasta is cooked al dente, the sauce is simmered and the pine nuts are toasted… it is time to toss everything together to create this amazing italian meal.
In a large bowl, add the cooked fettuccini, the roasted vegetables and the creamy pesto sauce. toss to combine. Top with an additional 2/3 C. shredded parmesan and the toasted pine nuts. Serve immediately.