Tuscan Roast Vegetable Penne
with Lemon‑Parsley Pangrattato & Capers- Gluten
- Gluten(Wheat)
- Tree Nuts
- Milk
- May contain traces of allergens
- Soy
- Eggs
- Gluten
- Peanuts
- Sesame
- Milk
We love roasted veggies. And we love pasta. So then we thought, why not combine the two and get a beautiful bowl of concentrated flavour? With a crunchy topping of irresistible pangrattato to finish it off, there's a lot to love in this delicious dish! *Unfortunately, this week's spaghetti was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious!*
Ingredients
1 unit
capsicum
1 unit
courgette
1 unit
onion
1 packet
penne
(Contains: Gluten; May be present: Soy, Eggs)
½ unit
lemon
2 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten(Wheat); )
1 tin
tomato paste
½ packet
capers
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk)
1 tin
chopped tomatoes
1 block
Parmesan cheese
(Contains: Milk; )
1 bunch
parsley
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
½ tsp
sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
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 courgette into half-moons. Slice the red onion into 1cm wedges. Place the capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 15-20 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, add the penne to the saucepan with the boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the penne and return to the pan. Drizzle with olive oil to prevent sticking and set aside.
TIP: ʻAl dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
While the penne is cooking, zest the lemon (see ingredients list) to get 1/4 tsp for 2 people / 1/2 tsp for 4 people. Pick and finely chop the parsley leaves. Finely chop the garlic (or use a garlic press). Finely grate the Parmesan cheese.
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, until golden brown, 3 minutes. Add the lemon zest, parsley and 1/2 the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl.
TIP: Add more or less lemon zest depending on your taste.
Return the frying pan to a medium-high heat and add the tomato paste, capers (see ingredients list) and the remaining garlic. Cook until fragrant, 30 seconds. Add the chopped 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 roasted veggies, baby spinach leaves and cooked penne.
TIP: Add a dash more pasta water if the sauce looks dry.
Divide the Tuscan roast vegetable penne between bowls. Sprinkle with the grated Parmesan cheese and top with the lemon-parsley pangrattato.
