A light pasta that's very easy to cook. I just threw it together one night with whatever I could find in my fridge.


  • 1 x Large Capsicum sliced

  • 1 x Large Zucchini halved and sliced

  • 5 x slices of Pancetta torn into pieces

  • 100g of Danish Fetta

  • 1 x Clove of Garlic crushed

  • 1 x 250g packet of Fettucine

  • Freshly ground pepper

  • 1 x tablespoon of Olive Oil

  • Extra Olive Oil


  • 1.

    Put water in a large pot and bring to boil.

  • 2.

    Meanwhile heat oil in a large frying pan. Fry pancetta until crispy.

  • 3.

    Add capsicum and zucchini and fry for 5 minutes.

  • 4.

    Add crushed garlic. Cook until zucchini has a nice golden colour.

  • 5.

    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.

  • 6.

    Take off the heat and just before serving crumble in the fetta and grind in plenty of pepper.

  • 7.

    Dish into warmed pasta bowls.

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