Roasted Ratatouille Pasta
Roasted vegetables paired with tender penne pasta and fresh basil, this recipe is a celebration of simple, wholesome flavors. Tossed together and brought to life by the aroma of roasted garlic, this dish is an easy yet satisfying weeknight dinner option.
— Constant Cookbook
Ingredients
- 1 small aubergine , trimmed and cut into chunks
- 1 courgette trimmed and cut into chunks
- 1 red onion , thinly sliced
- 2 garlic cloves , unpeeled and left whole
- 1 tbsp olive oil
- 200g tomatoes
- 175g penne pasta
- good handful basil leaves
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 450 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 83 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.07 milligram of sodium
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