Lazy summer pasta

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Good Food

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1. Preheat the oven to fan 200C/conventional 220C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes. Stir in the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to the boil so the sauce and pasta will be finished at the same time.
2. Drop the pasta into the boiling water and cook according to pack instructions; about 9-12 minutes.
3. Drain the pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish and stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into two bowls and serve with grated parmesan.

460 kcalories, protein 12g, carbohydrate 64g, fat 19 g, saturated fat 3g, fibre 5g, salt 0.07 g

'The heady aroma of basil and the classic combination of tomatoes and pasta were all evocative of lazy summer days in Italy.'

Latest comments and suggestions

• juliekiely

  02 September 2008

  juliekiely rated and commented on this recipe

  

  We have had this dish on a number of occasions and it has been enjoyed by all, even when we had it made with cucumber in Florida when the shop staff sold my husband those instead of courgettes!

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• Libby

  05 October 2008

  Libby rated and commented on this recipe

  

  Super quick supper full of flavour. Served this with a salad. Removing the baked garlic from their skins was a little tricky as so hot but what a lovely flavour it gave the pasta!

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• laura

  13 December 2008

  laura rated and commented on this recipe

  

  It took longer than expected but the result was tasty.

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• Elaine

  02 March 2009

  Elaine rated and commented on this recipe

  

  Very simple and delicious. Also fantastic summery, Mediterranean smell as you open the oven door.

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• kat-may

  29 July 2009

  kat-may rated and commented on this recipe

  

  This dish is perfect for barbeques, as long as your guests enjoy garlic! Really enjoyable dish, and I'll definitely make it again.

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• Nicola

  18 August 2009

  Nicola rated and commented on this recipe

  

  I'm not a vegetarian but I could live on this meal. My boyfriend would prefer it with some meat so we compromise and add grilled halloumi chopped up and toasted pine nuts as a brilliant substitute!

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• scrummy

  18 August 2009

  scrummy commented on this recipe

  delicious! i used an aubergine and a sliced corn cob too and then added some swedish meatballs. completely delicious.

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• amynadine

  21 September 2009

  amynadine rated and commented on this recipe

  

  Very nice. Agree on the garlic being a bit of a faff though

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• Beth

  16 October 2009

  Beth rated this recipe

  

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Ingredients

• 1 medium red onion , cut into wedges
• 2 courgettes , cut into chunks
• 3 garlic cloves , unpeeled
• 3 tbsp olive oil
• 250g punnet cherry tomatoes
• 140g fusilli or other short pasta
• handful of basil leaves
• freshly grated parmesan , to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Vegetarian, Super healthy

Ingredients

• 1 medium red onion , cut into wedges
• 2 courgettes , cut into chunks
• 3 garlic cloves , unpeeled
• 3 tbsp olive oil
• 250g punnet cherry tomatoes
• 140g fusilli or other short pasta
• handful of basil leaves
• freshly grated parmesan , to serve

460 kcalories, protein 12g, carbohydrate 64g, fat 19 g, saturated fat 3g, fibre 5g, salt 0.07 g

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