Penne with roasted vegetables


Total time: 1hr
Preparation Time: 30m

Servings
For 2 people


Nutritional Information

Contains 771 Kcal, 23g Protein, 108g Carbohydrates, 23g Fat


Ingredients

  • 1 yellow and red peppers
  • 100 g vine-ripened cherry tomatoes
  • 3 tbsp olive oil for frying
  • 2 aubergines
  • 250 g pasta (e.g. tagliatelle)
  • 2 courgettes
  • salted water, boiling
  • 3 garlic clove, chopped
  • 1 red chilli, deseeded, finely chopped
  • salt

View these products

Instructions

  • Wash the peppers, place wet on the baking tray, roast in the centre of an oven preheated to 225°C for approx. 20 mins. until there are blackened patches on the skin. Add the cherry tomatoes to the baking tray 5 mins. before the cooking time is up and roast them with the peppers. Remove, leave the peppers to cool under a damp cloth, peel, de-seed and cut into pieces Peel the aubergine into strips, then dice. Mix with 1 tbsp of olive oil, cook for approx. 10 mins. in the oven at 225°C, remove. Cut the courgettes into strips (quarter lengthwise, remove the seeded part). Cook the penne in boiling salted water until al dente, pour out the water and leave to drain. In a large pan, toast the garlic in the remaining oil and season with chilli. Add the courgette and fry briefly, turning frequently. Add the pasta and a little water, heat gently while stirring, season with salt. Add the aubergines, pepper and tomatoes, mix and warm through.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home