Tuscan Vegetable & Olive Fettuccine
with Lemon Garlic Pangrattato
We love roasted vegies. 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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
capsicum
1
zucchini
1 bag
yellow squash
1
red onion
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½
lemon
2 clove
garlic
1 packet
kalamata olives
1 bag
parsley
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
tomato paste
1 sachet
Italian herbs
pinch
chilli flakes
1 tin
Diced Tomatoes With Garlic & Olive Oil
1 packet
vegetable stock pot
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Thinly slice the zucchini into half-moons. Chop the yellow squash into 1cm chunks. Cut the red onion into 1cm wedges. Divide the capsicum, zucchini, squash and onion between 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 it cooks in time.
While the veggies are roasting, add the fettuccine to the boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain 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 to get a generous pinch. Finely chop the garlic. Roughly chop the kalamata olives and the parsley leaves.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) 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 according to your 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 the remaining garlic. Cook until fragrant, 30 seconds. Add the diced tomatoes with garlic & olive oil, vegetable stock pot and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Season with salt and 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 roast veggies and fettuccine. Season to taste.
TIP: Add a dash more pasta water if the sauce looks dry.
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.