A simple, quick dish of pan-fried vegetables tossed with olive oil and fettuccini.


  • 1 serve of fresh pasta ( see other recipies)

  • olive oil

  • 2 cloves crushed garlic

  • 1 small eggplant diced

  • 1 zucchini diced

  • 2 onions diced

  • pkt spinach leaves

  • 2 beef massel stock cube

  • imported parmesan

  • 1 large red capsicum desseded and sliced


  • 1.

    Fry up the onion and garlic in 3 tbls olive oil.

  • 2.

    Add stock, eggplant, zucchini and capsicum, fry untill soft.

  • 3.

    Set aside.

  • 4.

    Cook pasta, toss with vegetables and serve with parmesan.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 195kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 21g
  • Carbohydrate 11g
  • Sugar 4g
  • Sodium 101mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tasty as a cold sidedish as well!

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