Roasted ratatouille pasta

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1. Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
2. Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

Per serving

450 kcalories, protein 15g, carbohydrate 83g, fat 9 g, saturated fat 1g, fibre 9g, salt 0.07 g

Latest comments and suggestions

• lisamary

  13 November 2007

  lisamary rated and commented on this recipe

  

  Better to err on the side of underdone so you don't end up with soggy slimy veg

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• Elaine

  20 November 2007

  Elaine rated and commented on this recipe

  

  The tomatoes and peppers are particularly good � roasting makes the flavour sweeter and more intense.

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• Webby

  12 December 2007

  Webby rated and commented on this recipe

  

  When I cooked this I omitted the aubergine and added a red pepper and mushrooms instead. The second I did it I added a few sun dried tomatoes whic was really nice

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• Pauline

  05 January 2008

  Pauline rated and commented on this recipe

  

  I have made this a few times now. As I don't like Aubergine I substituted it with mixed sweet peppers, very colourful. A nice quick easy meal, especially for a summer evening.

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• Moosepup

  06 January 2008

  Moosepup rated and commented on this recipe

  

  Extremely tasty, low fat, high in all the good stuff and as easy as falling off a log - what more could you want?! If we're feeling particularly carnivorous then I chargrill a bit of steak or a chicken breast to have with it, but it's equally good with a simple sprinkle of parmesan and a nice hunk of bread. Winner!

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• Lucy

  22 January 2008

  Lucy commented on this recipe

  Made it for the first time last night, so easy and very tasty. We put 4 garlic cloves in and used whole cherry tomatoes and it was lovely. Will be making it again next week.

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• Apparently Arin

  18 February 2008

  Apparently Arin rated and commented on this recipe

  

  Nice and easy, especially for a someone new to cooking.

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• sabina

  26 February 2008

  sabina commented on this recipe

  quick, easy and tasty. great way to use up all that veg!!

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• mgtclk

  23 March 2008

  mgtclk rated this recipe

  

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• nellyj

  17 April 2008

  nellyj rated and commented on this recipe

  

  Delicious! I added some bacon bits to the veg which went down a storm - even the little ones ate it!!

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• Hannah

  21 May 2008

  Hannah commented on this recipe

  Extremely Easy and Healthy! Great to make a load, shove it in the freezer and have it for lunches.

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• StormyRaincloud

  18 July 2008

  StormyRaincloud rated and commented on this recipe

  

  Scrumptious!

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• Geri

  08 August 2008

  Geri commented on this recipe

  I made a simple tomato sauce and stirred this in at the end as I imagined it would be too dry for my taste otherwise. A good idea to undercook the veg - especially if they're fresh from your own garden. Ditto the pasta, as it will carry on cooking as you misx everything up.

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• James Court YMCA

  18 August 2008

  James Court YMCA rated and commented on this recipe

  

  I made this with Stuart and Chris. We made it at the same time as the chocolate brownie cake. The vegetables were something of a new experience to some of us especially the basil. One of the things we discovered was that if you cut the aubergine and Courgette into quite large pieces they take a lot longer to roast. There isn't much sauce with this dish which can be surprising if you expect pasta dishes to have a sauce. Both young people said they enjoyed the food and hope to do some more cooking soon.

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• Rachel

  10 September 2008

  Rachel commented on this recipe

  I added mozarella to the dish, and cooked the veg for about 20mins longer as they were still hard after the specified time. Would make again, but add somw sweet peppers, and more seasoning including dried basil when roasting the vegetables.

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• Marola

  10 October 2008

  Marola rated and commented on this recipe

  

  Low fat and healthy. Veg were not burn or too wet, which isn't normal in my experience! Very nice. Will make again, as I always have too much of these sort of vegetables in the fridge. Will add more garlic next time because two cloves got a bit lost in the bigger flavors.

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• Lozzapool

  20 October 2008

  Lozzapool rated and commented on this recipe

  

  Lovely fresh filling pasta dish

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• sw77

  24 May 2009

  sw77 rated and commented on this recipe

  

  I added a tomato sauce at the end and sprinkled the veg with some smoked paprika. Stirred all togthether and topped with mozarella, popped in the oven for another 10 mins - yum!

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• Cat

  08 July 2009

  Cat rated and commented on this recipe

  

  I expected this to be a bit dry without any sauce, but the tomatoes meant it was actually not too bad. A generous splosh of evoo made it even better, although lessened the 'very healthy' credentials a bit! I left out the garlic as I had to go out in the evening, but the roast veggies had enough flavour that it was fine without. (Note to self: well worth remembering to use up the summer vegetable glut later in the year!)

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Ingredients

• 1 small aubergine , trimmed and cut into chunks
• 1 courgette trimmed and cut into chunks
• 1 red onion , thinly sliced
• 2 garlic cloves , unpeeled and left whole
• 1 tbsp olive oil
• 200g tomatoes
• 175g penne pasta
• good handful basil leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Counts as 1 of 5-a-day, high in fibre

Ingredients

• 1 small aubergine , trimmed and cut into chunks
• 1 courgette trimmed and cut into chunks
• 1 red onion , thinly sliced
• 2 garlic cloves , unpeeled and left whole
• 1 tbsp olive oil
• 200g tomatoes
• 175g penne pasta
• good handful basil leaves

Per serving

450 kcalories, protein 15g, carbohydrate 83g, fat 9 g, saturated fat 1g, fibre 9g, salt 0.07 g

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