Summer Vegetable Pasta

What you need

  • 450g Fettuccine
  • Olive oil
  • 1 red capsicum, julienned
  • 1 red onion, thinly sliced
  • 1 red chilli, diced
  • 1 carrot, julienned
  • 2 medium zucchini, green skin only, julienned
  • 2 cloves of garlic, minced
  • 1 cup frozen peas
  • 250g cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, roughly chopped
  • 1 tbsp lemon juice
  • 1/2 cup parmesan cheese

How it’s done

Prepare all the vegetables

Bring a large pot of salted water to the boil and cook pasta. When the pasta is about 5 min from being done, heat the oil in a frying pan over med-high heat.

Add onion and capsicum and cook for 2 minutes

Add zucchini, carrot, garlic, peas, and chilli and cook for 2 minutes

Add tomatoes and toss to combine. Season with salt and pepper

Drain pasta and add to pan with vegetables. Add basil, lemon juice, half the parmesan and toss to combine. Season with salt and pepper to taste

Serve with fresh basil and parmesan