Roasted Summer Veg & Pancetta Pasta
This delicious pasta dish is bursting with roasted vegetables and crispy pancetta, all tossed together with penne and Parmesan cheese. The vibrant colors and flavors come together beautifully in this hearty and satisfying meal. Plus, the aroma of roasted garlic infuses every bite, making it a truly irresistible dish.
— Constant Cookbook
Ingredients
- 3 courgettes , halved and sliced
- 1 large aubergine , cut into rounds then sliced
- 400g baby plum tomatoes , 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
Instructions
- 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.
- Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 539 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.3 milligram of sodium
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