Tossed Vegetable Pasta

    22 minutes

    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!

    6 people made this

    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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    Reviews in English (6)


    Yum! Sauteed the veggies lightly, just until spinach was wilted. Didn't have white cheddar, so just substituted & sprinkled grated parm cheese. Good easy recipe for a quick dinner.  -  07 Jul 2008  (Review from Allrecipes USA and Canada)


    This is a very good base recipe. I really liked the white chedder, and like other reviewers, I sauteed the red peppers and spinach. It's missing something though, maybe next time I will add some onions or garlic.... Update 05/06/09: Ok so I've been tweeking this since my last review. I use frozen chopped spinach, cooked in the microwave, I sautee the red peppers, then set aside, in the same skillet, I melt 3/4 cup of butter and 1/2 tbsp extra virgin olive oil, then I season to taste with seasoning salt, garlic powder, oregano,and onion powder. I add the hot pasta and cooked spinach to the butter sauce, stir around, then top with the sauteed peppers, crisp bacon, and top it all off with freshly shredded sharp white chedder. This is now my BF's favorite dish, and he is a meat and potatoes kind of guy!!!.  -  03 Dec 2008  (Review from Allrecipes USA and Canada)


    I made a few adjustments but overall it was very good. I sauteed the red bell pepper and spinach just a bit, I cubed the cheese, and added some crushed red pepper. Yum-O!  -  01 Aug 2008  (Review from Allrecipes USA and Canada)