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Italian Recipes
Tuscan Vegetable Fettuccine

Tuscan Vegetable Fettuccine

with Capers & Lemon Garlic Pangrattato

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3.4 / 4 Ratingout of 461 ratings
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We love roasted vegetables. And we love pasta. So then we thought, how about we combine the two and get a beautiful bowl of concentrated flavour! It needed a little something more and that’s why we added a fragrant, garlicky topping of pangrattato to finish it off. Now it's your turn to take it for a twirl!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red capsicum

1 unit


1 unit

red onion

1 packet



½ unit


1 punnet


2 clove


½ packet

panko breadcrumbs


1 sachet

tomato paste

1 tub


1 tin

diced tomatoes

1 packet

grated Parmesan cheese


1 bag

yellow squash

Not included in your delivery

olive oil

¼ tsp


20 g



½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3100 kJ
Fat13.7 g
of which saturates8.9 g
Carbohydrate113 g
of which sugars27.3 g
Protein30.5 g
Sodium684 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roast the veggies
Roast the veggies

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 halfmoons. 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 with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.

Cook the pasta
Cook the pasta

While the veggies are roasting, add the fettuccine to the boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve some pasta waster (1/2 cup for 2 people / 1 cup for 4 people) then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and set aside. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.


While the fettuccine is cooking, zest the lemon (see ingredients list) to get 1/4 tsp for 2 people /1/2 tsp for 4 people. Finely chop the garlic (or use a garlic press). Pick the basil leaves and thinly slice (reserve some leaves for garnish!).

Make the pangrattato
Make the pangrattato

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. TIP: Add more or less lemon zest according to your taste. Season with a pinch of salt and pepper. Transfer to a medium bowl.

Make the sauce
Make the sauce

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the tomato paste, capers (if using) and remaining garlic. Cook until fragrant, 30 seconds. Add the diced tomatoes and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Season with the salt and a pinch of pepper. Reduce the heat to medium and simmer for 3-5 minutes. Stir in the butter and sugar. Remove from the heat and stir in the basil, roast veggies and fettuccine. TIP: Add a dash more pasta water if the sauce looks dry.

Serve up
Serve up

Divide the Tuscan vegetable fettuccine between bowls. Sprinkle with the grated Parmesan cheese and top with the lemon garlic pangrattato. Garnish with any reserved basil.