- 1/2 280g jar marinated chargrilled vegetables
- 100g fettuccine
- 2 tablespoons shredded basil
- 2 tablespoons grated parmesan cheese
- 1 tablespoon crumbled feta
Drain and coarsely chop the chargrilled vegetables, reserving 1 teaspoon of the oil.
Heat the oil in a small nonstick frying pan over medium heat. Add the vegetables and heat through.
Meanwhile, bring a medium saucepan of salted water to the boil and add fettuccine. Cook for 8-12 minutes depending on the manufacturer’s instructions.
Drain the pasta and toss through the vegetables and basil. Top with feta.
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