Roasted ratatouille pasta
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4 out of 5.35 ratingsRate
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This veg packed pasta dish provides all of your 5-a-day - and it's delicious!
Easily halved
Healthy
Vegetarian
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Cappuccino tiramisu
A star rating of 4.9 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 small aubergine
trimmed and cut into chunks
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1 courgette
trimmed and cut into chunks
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1 red onion
thinly sliced
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2 garlic cloves
unpeeled and left whole
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1 tbsp olive oil
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200g tomato
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175g penne
pasta
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good handful basil leaves
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Nutrition: per serving
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kcal450
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fat9g
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saturates1g
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carbs83g
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sugars16g
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fibre9g
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protein15g
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salt0.07g
low
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Method
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step 1
Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
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step 2
Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.
Recipe from Good Food magazine, July 2007
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A star rating of 4 out of 5.35 ratings
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