Tuscan Vegetable Spaghetti

While the veggies are roasting, add the spaghetti to the boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve some pasta waster (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.

While the spaghetti is cooking, zest the lemon to get ¼ tsp for 2 people / ½ 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. TIP: Add more or less lemon zest according to your taste. Season with a pinch of salt and pepper. Transfer to a medium bowl.

Return the frying pan to a medium-high heat and add the tomato paste, capers (if using) and 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 roast veggies, baby spinach leaves and spaghetti. TIP: Add a dash more pasta water if the sauce looks dry.