A light pasta that's very easy to cook. I just threw it together one night with whatever I could find in my fridge.
Put water in a large pot and bring to boil.
Meanwhile heat oil in a large frying pan. Fry pancetta until crispy.
Add capsicum and zucchini and fry for 5 minutes.
Add crushed garlic. Cook until zucchini has a nice golden colour.
Cook pasta as per packets instructions and drain, add to frying pan and toss through vegetables. At this point add another tablespoon of olive oil to lubricate the pasta.
Take off the heat and just before serving crumble in the fetta and grind in plenty of pepper.
Dish into warmed pasta bowls.
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