Easy summer pasta
Serves 4
Easy
Prep:
Cook:
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese
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- 3 courgetteshalved and sliced
- 1 large auberginecut into rounds then sliced
- 400g baby plum tomatohalved
- 8 garlic clovesskin on
- 2 tbsp olive oilplus a drizzle
- 400g penne
- 140g pack diced pancetta
- 25g parmesangrated, plus extra to serve
- handful basil leaves
Nutrition: per serving
- kcal539
- fat22g
- saturates7g
- carbs61g
- sugars9g
- fibre7g
- protein25g
- salt1.3glow
Method
step 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.
step 2
Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
step 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.
