Roasted summer veg & pancetta pasta

Roasted summer veg & pancetta pasta

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
539
protein
25g
carbs
61g
fat
22g
saturates
7g
fibre
7g
sugar
9g
salt
1.3g

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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Method

  1. Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
  2. Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
  3. Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.

Recipe from Good Food magazine, July 2012

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Comments

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lusty raccoon's picture
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This is a fab recipe but I prefer it with either diced chicken (cooked with herbs) or bacon as you can't taste the pancetta.

gnixon's picture
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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.

blurpyblurp's picture
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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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