Fettuccine with spring vegetables

Step 1

Cook the fettucine in a large saucepan of lightly salted water according to the packet instructions or until al dente, adding the beans, zucchini and peas for the last 3 minutes of the cooking time. Drain well.

Step 2

Heat the oil in a large non stick frying pan over a medium heat. Add the onion and cook stirring occasionally for 4-5 minutes or until soft. Add the garlic, cook stirring for 1 minute more.

Step 3

Add the napoletana sauce, simmer for 2-3 minutes, then add the drained pasta and vegetables, stir to combine and cook for a further 1-2 minutes. Remove from the heat, stir through the spinach leaves and mozzarella. Divide between serving plates, drizzle with a little extra virgin olive oil if desired, serve immediately