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Speedy summer vegetable pasta
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
20-minute fresh spaghetti with seasonal veggies, prosciutto, and crispy breadcrumbs.
Ingredients:
  • 2 zucchini
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 red onion
  • 375g cherry tomatoes
  • 56.88 gm extra virgin olive oil
  • 100g prosciutto slices
  • 375g dried spaghetti
  • 165.00 ml fresh breadcrumbs
  • 82.50 ml finely grated parmesan
  • 40.00 ml red wine vinegar
  • 165.00 ml small fresh basil leaves
Instructions:
  • Preheat your oven to a toasty 240C (220C for fan-forced ovens). Get 2 large baking trays ready with a layer of baking paper. In a big saucepan, bring some salted water to a rolling boil over high heat.
  • Thinly slice zucchini, capsicum, and onion. Halve tomatoes and arrange them in the center of a prepared tray. Season with salt and pepper, then drizzle with 1 tablespoon of oil. Place prosciutto around the edge of the tray. Bake for 15 minutes until vegetables are tender and prosciutto is crisp.
  • Cook the pasta in a large saucepan of boiling, salted water according to package instructions. Save 1/3 cup of the cooking liquid before draining. Put the pasta back in the pan.
  • Next, mix the breadcrumbs and parmesan on the remaining prepared tray and bake for 5 minutes until they turn golden and crisp. Then, combine vinegar and the remaining oil in a small jug, and season with salt and pepper.
  • Tear prosciutto into big pieces and mix with pasta, vegetables, basil, and cooking liquid. Season generously with salt and pepper, then toss together. Serve with a drizzle of vinegar blend and a sprinkle of breadcrumbs.

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