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Easy summer pasta

Roasted summer veg & pancetta pasta

Easy summer pasta

Name: Easy summer pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 3 courgettes halved and sliced; 1 large aubergine cut into rounds then sliced; 400g baby plum tomato halved; 8 garlic cloves skin on; 2 tbsp olive oil plus a drizzle; 400g penne; 140g pack diced pancetta; 25g parmesan grated, plus extra to serve; handful basil leaves

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.7 out of 5.10 ratingsRate

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Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese

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Ingredients

Nutrition

Units:

MetricUS

3 courgettes

halved and sliced
1 large aubergine

cut into rounds then sliced
400g baby plum tomato

halved
8 garlic cloves

skin on
2 tbsp olive oil

plus a drizzle
400g penne
140g pack diced pancetta
25g parmesan

grated, plus extra to serve
handful basil leaves

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Nutrition: per serving

kcal539
fat22g
saturates7g
carbs61g
sugars9g
fibre7g
protein25g
salt1.3g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
step 2

Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
step 3

Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.

Recipe from Good Food magazine, July 2012

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A star rating of 4.7 out of 5.10 ratings

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