Penne with Roasted Vegetables
- RECIPE MAKES: 4 serves
- PREP TIME: 15 min
- COOK TIME: 30 min
Roasting vegetables at a high temperature caramelises them, and so they are intensely flavourful. It may take a little longer than cooking vegetables on the stovetop. However, in this recipe, each of the vegetables is cut into small pieces, and so they only need 30min to cook.
Enjoy!
Pre-heat oven to 220°C. In a large bowl, toss eggplant, zucchini, and red onion with 2 Tbsp of the oil. Spread in a sinlge layer on 1 large baking tray (either non-stick or one that has been lined with baking paper). Roast, stirring occasionally, 30min., until browned and tender.
Meanwhile, place tomatoes cut side up, into a small baking dish, sprinkle with ¼ tsp of the salt. Roast 20min., until soft. Transfer to a blender and blitz, until pureed.
While vegetables are roasting, cook pasta in salted boiling water, according to manufacturer’s instructions. Drain, and toss with tomato puree, roasted vegetables, basil, remaining oilve oil, vinegar, and remaining salt and pepper.
Serve hot.
TOP TIP
If you prefer, try using other shapes of pasta, ditali and fusilli low protein pastas, work well too.
Provide variety by adding some shredded low protein parmesan or some crumbled low protein feta, when you toss the pasta.
STORAGE
Leftover penne and roasted vegetables stays fresh for 2-3 days, if stored in an airtight container, in the refrigerator.
- 1 medium eggplant, cut into 1cm cubes
- 2 medium zucchini, quartered lengthwise, then cut into ½ cm slices
- 1 large red onion, quartered, then cut into ½ cm slices
- 4 Tbsp olive oil
- 6 plum tomatoes, quartered
- 1 ¼ tsp salt
- 375g Penne low protein pasta (i.e., Mevalia Penne)
- 2 Tbsp chopped, fresh, basil
- ¼ tsp ground black pepper
