Tuscan Vegetable Spaghetti

Tuscan Vegetable Spaghetti

with Lemon Parsley Pangrattato & Capers

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

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!

Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

red capsicum

1 unit

zucchini

1 unit

red onion

1 packet

spaghetti pasta

(ContainsGluten)

1 unit

lemon

1 bunch

parsley

2 clove

garlic

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

tomato paste

1 tub

capers

1 box

diced tomatoes

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

yellow squash

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(ContainsMilk)

½ tsp

sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2970 kJ
Fat13.4 g
of which saturates8.9 g
Carbohydrate110 g
of which sugars24.7 g
Protein27.8 g
Sodium679 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Medium Pan
Zester
Large Non-Stick Pan
Medium Bowl
InstructionsPDF
Instructions
1

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. Cut the zucchini into 0.5cm half-moons. Cut the yellow squash into 1cm chunks. Cut the red onion into 1cm wedges. Place the veggies on two oven trays lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes or until tender.

2

While the veggies are roasting, add the spaghetti to the boiling water and cook, stirring occasionally, for 9 minutes, or until ‘al dente’. Reserve some pasta water (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.

3

While the spaghetti is cooking, zest the lemon to get 1/4 tsp for 2 people / 1/2 tsp for 4 people. Pick the parsley leaves and finely chop. Finely chop the garlic (or use a garlic press).

4

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, for 3 minutes or until golden brown. Add the lemon zest, parsley and 1/2 the garlic and cook for a further 1 minute or until fragrant. Season with a pinch of salt and pepper. Transfer to a medium bowl. TIP: Add more or less lemon zest according to your taste.

5

Return the frying pan to a medium-high heat and add the tomato paste, capers (if using) and remaining garlic. Cook for 30 seconds, or until fragrant. 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 for 1 minute or until melted. Remove from the heat and stir in the roast veggies and spaghetti. TIP: Add a dash more pasta water if the sauce looks dry.

6

Divide the Tuscan vegetable spaghetti between bowls. Sprinkle with the grated Parmesan cheese and top with the lemon parsley pangrattato.