Roasted summer veg & pancetta pasta

Roasted summer veg & pancetta pasta

  • Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal539
fat22g
saturates7g
carbs61g
sugars9g
fibre7g
protein25g
low insalt1.3g
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Ingredients

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.

Goes well with

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    Rating: 5 out of 5.8 ratings
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