Tuscan Vegetable & Olive Fettuccine

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 to get a generous pinch, then slice into wedges. 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) 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.