Roasted summer veg & pancetta pasta

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• 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.

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• Krissy

  22 July 2012

  Krissy rated this recipe

  

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• 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.

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• Beth

  28 July 2012

  Beth rated this recipe

  

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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

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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

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