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Italian Recipes
Tuscan Vegetable Linguine

Tuscan Vegetable Linguine

with Lemon Parsley Pangrattato & Capers

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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 and that’s why we added a fragrant, crunchy 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

linguine pasta


½ unit


1 punnet


2 clove


½ packet

panko breadcrumbs


1 sachet

tomato paste

1 tub


1 box

diced tomatoes

1 packet

grated Parmesan cheese


2 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
Chopping board
Medium Pan
Large Non-Stick Pan
Medium Bowl
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 half-moons. Cut the yellow squash into 1cm chunks. Cut the red onion into 1cm wedges. Spread the prepped veggies 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 linguine 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.


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

Make the pangrattato
Make the pangrattato

In 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 frying pan to a medium-high heat and 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. Add the butter and sugar and cook until melted, 1 minute. Remove from the heat and stir in the sliced basil, roast veggies and linguine. TIP: Add a dash more pasta water if the sauce looks dry.

Serve up
Serve up

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