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Roasted summer veg & pancetta pasta

Contains pork – recipe is for non-Muslims only
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 539
  • Carbohydrates 61
  • Saturated Fat 7
  • Sugar 9
  • Protein 25
  • Fat 22
  • Fibre 7
  • Salt 1.3

Nutrition per serving

  • Calories 539
  • Carbohydrates 61
  • Saturated Fat 7
  • Sugar 9
  • Protein 25
  • Fat 22
  • Fibre 7
  • Salt 1.3

Ingredients

  • 3 courgettes, halved and sliced
  • 1 large aubergine, cut into rounds then sliced
  • 400g baby plum tomatoes, halved
  • 8 garlic cloves, skin on
  • 2 tbsp olive oil, plus a drizzle
  • 400g penne
  • 140g pack diced pancetta
  • 25g parmesan, grated, plus extra to serve
  • handful basil leaves

Method

  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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