Fettuccine with Summer Vegetables

Fettuccine with Summer Vegetables


36 people made this

Toss colourful sautéed summer vegetables with fettuccine pasta for a quick and easy meal.

donna garlington

Serves: 5 

  • 250g fettuccine pasta
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 250g zucchini, cut into long think strips
  • 1 red capsicum, thinly sliced
  • 1 green capsicum, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper or chilli powder

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Cook pasta according to pack instructions. Drain and set aside.
  2. While the pasta is cooking, prepare the vegetables. In a large frying pan, heat oil over medium heat. Add onion, garlic, zucchini and capsicums; sauté 5 minutes. Add tomatoes, salt and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
  3. Pour vegetables over fettuccine and toss to coat. Serve immediately, or chill to serve as a pasta salad.

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Reviews (5)


Used different ingredients. This is a yummy dish that uses some of the harvest from your summer veg garden. I added fresh basil and oregano, red and yellow peppers along with the courgette. Also, crumbled and cooked italian sausage, added at the end, really pulls it all together. - 21 Jul 2008


Altered ingredient amounts. Yum!! I make this all the time! I add a bit more cayanne pepper because we like it a little spicer and it's great. The things you can add to it are countless...try prawns! - 21 Jul 2008


Terrific flavour! This recipe can be easily altered with, I suspect, great results. Next time we'll try adding some kalamatas and maybe some different veggies! - 21 Jul 2008

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