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Ratatouille penne

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 1 red onion, thinly sliced

  • 1 courgette, diced

  • 1 small aubergine, diced

  • 2 cloves garlic, unpeeled and left whole

  • 1 tbsp. light olive oil/vegetable oil

  • 200g tomatoes, diced

  • 150g penne

  • Salt & pepper

  • Small handful basil

  • Parmesan to serve (optional)

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Place all the vegetables (apart from the tomatoes) and the garlic in a roasting tin. Drizzle with oil, season and toss.

  3. Roast for 20 minutes before adding the tomatoes and roasting for a further 10.

  4. At this point cook the pasta according to packet instructions, reserving 4 tbsp. of the pasta water.

  5. Remove the veg from the oven. Set the garlic cloves aside. Add the cooked pasta, reserved pasta water and basil to the roasting tin and squeeze in the soft garlic. Mix thoroughly and serve, with a little Parmesan on top if you like.

Nutrition

kcal

396

fat

9.6

sat fat

0.8

carbs

67.9

sugars

13.6

fibre

11.7

protein

13.7

salt

0.8

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