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Tuscan Vegetable Spaghetti
Tuscan Vegetable Spaghetti

Tuscan Vegetable Spaghetti

with Lemon Parsley Pangrattato & Capers

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:
Gluten
Wheat
Tree Nuts
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

capsicum

1 unit

Zucchini

1 unit

onion

1 packet

spaghetti

(Contains: Gluten; May be present: Soja, Uova. )

1 unit

lemon

1 bunch

parsley

2 clove

garlic

½ packet

panko breadcrumbs

(Contains: Wheat; )

1 sachet

tomato paste

1 tub

capers

(Contains: Tree Nuts; May be present: Gluten, Erdnüsse, Sesamsamen, Latte. )

1 box

diced tomatoes

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 bag

yellow squash

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk; )

½ tsp

sugar

Nutrition Values

/ per serving
Calories2970 kcal
Fat13.4 g
of which saturates8.9 g
Carbohydrate110 g
of which sugars24.7 g
Protein27.8 g
Sodium679 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Medium Pan
Zester
Large Non-Stick Pan
Medium Bowl

Cooking Steps

Roast the veggies
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.

Cook the pasta
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.

Cook the pasta
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).

Make the pangrattato
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.

Make the sauce
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.

Serve up
6

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