Summer family recipe for 4 people, takes only 35 mins; recipe has courgette, aubergine, plum tomato, garlic clove, olive oil, penne, pancetta, parmesan and basil leaf.
Roasted summer veg & pancetta pasta
Course: Summer family
Servings
4
servings
Prep time
10 mins
Ingredients
- Penne: 400g penne
- Garlic Clove: 8 garlic cloves, skin on
- Parmesan: 25g parmesan, grated, plus extra to serve
- Basil Leaf: handful basil leaves
- Olive Oil: 2 tbsp olive oil, plus a drizzle
- Courgette: 3 courgettes, halved and sliced
- Aubergine: 1 large aubergine, cut into rounds then sliced
- Pancetta: 140g pack diced pancetta
- Plum Tomato: 400g baby plum tomato, halved
Directions
- 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.
- Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
- 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.
