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Italian Recipes
Tuscan Vegetable Spaghetti

Tuscan Vegetable Spaghetti

with Lemon‑Parsley Pangrattato & Capers

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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? It needed a little something and that’s why we added an aromatic, crunchy topping of pangrattato to finish it off. Now it's your turn to take it for a twirl!


Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


1 unit

red onion

½ packet

spaghetti pasta


1 unit


2 clove


½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)

1 tin

tomato paste

½ packet


1 tin

chopped tomatoes

1 packet

grated Parmesan cheese


1 bunch


1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g



½ tsp


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2300 kJ
Fat14.5 g
of which saturates8.4 g
Carbohydrate75 g
of which sugars24.4 g
Protein22.9 g
Sodium982 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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 (unpeeled) into half-moons. Slice the red onion into 1cm wedges. Divide the capsicum, courgette, and onion over 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 the correct size so they cook in the allocated time.


While the veggies are roasting, add the spaghetti (see ingredients list) to the saucepan with the boiling water and cook 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.


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).


In 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), if using 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 spaghetti.

TIP: Add a dash more pasta water if the sauce looks dry.


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