Tuscan Vegetable & Olive Fettuccine

Tuscan Vegetable & Olive Fettuccine

with Lemon Garlic Pangrattato

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We love roasted veggies. And we love pasta. So then we thought, why don't we combine the two? It needed a little something more, so we added a crunchy topping of pangrattato to finish it off. Now it's your turn to take it for a twirl!


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount





1 bag

yellow squash


red onion

1 packet





2 clove


1 packet

kalamata olives

1 bag


½ packet

panko breadcrumbs


1 sachet

tomato paste

1 sachet

Italian herbs

(May be present Gluten)

1 tin

chilli flakes

1 tub

diced tomatoes with garlic & olive oil

¼ tsp

vegetable stock pot

grated Parmesan cheese


Not included in your delivery

olive oil

20 g


1 packet


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3554 kJ
Fat28.8 g
of which saturates10.9 g
Carbohydrate109.5 g
of which sugars28.5 g
Dietary Fiber0 g
Protein28.5 g
Cholesterol0 mg
Sodium1925 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the red capsicum. Thinly slice the zucchini into half-moons. Cut the yellow squash into 1cm chunks. Cut the red onion into 1cm wedges. Spread the capsicum, zucchini, squash and onion over two oven trays lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.

TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, cook the fettuccine in the boiling water, stirring occasionally, until ‘al dente’, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking and set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


While the fettuccine is cooking, zest the lemon (see ingredients) to get a generous pinch. Finely chop the garlic. Roughly chop the kalamata olives. Roughly chop the parsley.


In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest and 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a medium bowl and stir through the parsley.

TIP: Add more or less lemon zest to taste.


Return the frying pan to a medium-high heat and add the tomato paste, Italian herbs, olives, a pinch of chilli flakes (if using) and remaining garlic. Cook until fragrant, 30 seconds. Add the diced tomatoes, vegetable stock pot and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Season with the salt and pepper. Reduce the heat to medium and simmer for 3-5 minutes. Add the butter and cook until melted, 1 minute. Remove from the heat and stir in the roast veggies and fettuccine.

TIP: Add a dash more pasta water if the sauce looks dry. Season to taste with salt and pepper.


Divide the Tuscan vegetable fettuccine between bowls. Sprinkle with the grated Parmesan cheese and top with the lemon garlic pangrattato. Serve with any remaining lemon wedges.