Name: Lazy summer pasta
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 1medium red onion cut into wedges; 2 courgettes cut into chunks; 3 garlic cloves unpeeled; 3 tbsp olive oil; 250g punnet cherry tomatoes; 140g fusilli or other short pasta; handful of basil leaves; freshly grated parmesan to serve

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Lazy summer pasta

Lazy summer pasta

Good Food team

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Serves 2

Easy

Total time: 55 mins

Ready in 45-55 minutes

A star rating of 4.7 out of 5.34 ratingsRate

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Perfect for those lazy summer evenings, this no-sauce pasta supper could hardly be easier

Easily doubled

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1medium red onion

cut into wedges
2 courgettes

cut into chunks
3 garlic cloves

unpeeled
3 tbsp olive oil
250g punnet cherry tomatoes
140g fusilli

or other short pasta
handful of basil leaves
freshly grated parmesan

to serve

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Nutrition: per serving

kcal460
fat19g
saturates3g
carbs64g
sugars0g
fibre5g
protein12g
salt0.07g

low

Method

step 1

Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.
step 2

Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.
step 3

Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.

Recipe from Good Food magazine, September 2003

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A star rating of 4.7 out of 5.34 ratings

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