Ad

Nutrition: per serving

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

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.

Recipe from Good Food magazine, July 2012

Ad

Comments, questions and tips (3)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.10 ratings

lusty raccoon

A star rating of 4 out of 5.

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

A star rating of 5 out of 5.

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

A star rating of 4 out of 5.

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.

Ad
Ad
Ad