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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