Roasted summer veg & pancetta pasta

Latest comments and suggestions

• NomNomNom

  03 July 2012

  NomNomNom rated and commented on this recipe

  

  Have made this twice so far with happy eaters. I might try this as a full veg meal and exclude the pancetta since the ones I seem to use don't really add much flavour anyway.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  22 July 2012

  Krissy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gnixon

  23 July 2012

  gnixon rated and commented on this recipe

  

  This was incredibly easy and absolutely delicious with enough left over for a healthy lunch the next day. Agree that the pancetta didnt add much flavour so may also miss that out next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  28 July 2012

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2248643/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

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

PER SERVING

539 kcalories, protein 25g, carbohydrate 61g, fat 22 g, saturated fat 7g, fibre 7g, sugar 9g, salt 1.3 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.