Roasted summer veg & pancetta pasta

Roasted summer veg & pancetta pasta

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(8 ratings)

Prep: 10 mins Cook: 35 mins


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: per serving

  • kcal539
  • fat22g
  • saturates7g
  • carbs61g
  • sugars9g
  • fibre7g
  • protein25g
  • salt1.3g


  • 3 courgettes, halved and sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 large aubergine, cut into rounds then sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g baby plum tomato, halved
  • 8 garlic cloves, skin on
  • 2 tbsp olive oil, plus a drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g penne
  • 140g pack diced pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 25g parmesan, grated, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful basil leaves


  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.

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Comments, questions and tips

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lusty raccoon
18th Aug, 2013
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.
23rd Jul, 2012
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.
3rd Jul, 2012
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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