Pasta with roasted vegetables

This recipe with pasta uses penne pasta with roasted vegetables.  This recipe with pasta and vegetables is served with a tomato sauce.

 

Getting everything ready

Method

  1. Lay the prepared vegetables except the tomatoes and garlic into a large roasting tray.  Season, sprinkle over the oregano and drizzle over the remaining olive oil.  Mix well.  Lay the rosemary on top of the vegetables.  Place the tray in the oven and roast the vegetables, stirring from time to time.
  2. After 20 minutes, remove the tray from the oven.  Add the baby tomatoes and chopped garlic and return to the oven for a further 15 minutes.
  3. In the last few minutes while the vegetables are roasting, heat the tomato sauce in a heavy-based saucepan.  You only need enough just to slightly coat the pasta and add some flavour.  Add the penne and heat through.
  4. Remove the vegetables from the oven.  Throw away the sprigs of rosemary.  Spoon the roasted vegetables into the pan of penne pasta and mix well.
  5. Spoon the pasta with roasted vegetables into warmed bowls and sprinkle each one with chopped parsley.  Serve immediately.

Tips for cooking pasta

Here are some great tips for cooking pasta, which includes information on how to choose your pasta and how to avoid overcooking your pasta.

Ingredients

Prep Time: 30 mins
Cook Time: 40 mins
Serves: 4
  • 300g penne
  • 1 red pepper
  • 1 yellow pepper
  • 2 courgettes
  • 1 red onion
  • 1 medium-sized butternut squash
  • 150g baby tomatoes
  • 2 garlic cloves
  • 2 sprigs rosemary
  • 4 to 5 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Approx 5 to 6 tablespoons tomato sauce
  • 10g flat leaf parsley
  • Sea salt / pepper

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