Tossed Vegetable Pasta

    Tossed Vegetable Pasta


    6 people made this

    This is a wonderful vegetarian pasta which is almost a salad, but not quite. It requires no cooking (other than the pasta) but is very hearty!

    Serves: 4 

    • 500g dry fettuccine
    • 1/4 cup (65ml) olive oil
    • 1 red capsicum, diced
    • 2 cups baby spinach leaves
    • 1/2 cup grated Cheddar cheese
    • freshly ground black pepper to taste

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine and cook until al dente, 10 to 12 minutes; drain.
    2. Toss pasta with olive oil, red capsicum, baby spinach and Cheddar. Season with black pepper. Good hot or cold.

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