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Roasted ratatouille pasta

This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 450
  • Carbohydrates 83
  • Saturated Fat 1
  • Sugar 16
  • Protein 15
  • Fat 9
  • Fibre 9
  • Salt 0.07

Nutrition per serving

  • Calories 450
  • Carbohydrates 83
  • Saturated Fat 1
  • Sugar 16
  • Protein 15
  • Fat 9
  • Fibre 9
  • Salt 0.07

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

Method

  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.

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