Penne Pasta with Roasted Summer Vegetables

Penne Pasta with Roasted Summer Vegetables
There is nothing like comfort food, and pasta is one of those foods. It doesn’t even need to be rich and creamy to be tasty.  This recipe is easy and takes about half an hour to whip up so if you’re not one for spending ages in the kitchen, this is for you.
We tried this with Profusion Lentil Penne making it a high protein dish that is also gluten free, you can skip the ricotta or replace it with a vegan alternative and it will still be great.

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Courgettes contain very few calories and have a high water content with good levels of boosting vitamin C and potassium. The soluble fibre in the skin slows down and aids digestion therefor stabilising blood sugar. It’s filling and healthy and perfect for summer.


This summer vegetable may need to be avoided by some as it is a member of the Night Shade family and some may have an allergic reactions and it is known to be a no no for gout sufferers,  however for the rest of us, aubergines are packed with minerals and the skin full of antioxidants that help with protecting the cells. This plant is also being researched for its affect on lowering LDL cholesterol levels.


Penne with Roasted Summer Vegetables Recipe

  • 1 small aubergine, diced
  • 1 Medium Courgette, diced
  • 1/2 punnet cherry tomatoes, halved
  • 3 tbsp. extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 340g penne pasta
  • 3/4 c. grated ricotta salata, plus more for serving
  • 1/4 c. finely chopped basil, plus more for serving

Preheat oven to 180°C
Arrange aubergine on one half of baking sheet and courgette on other half. On another baking sheet, arrange tomatoes.
Drizzle vegetables with olive oil and season with salt and pepper.
Toss to combine. Roast vegetables until golden, about 20 minutes, stirring halfway through.
Meanwhile, bring large pot of salted water to boil.
Cook penne according to package directions.
Drain penne, reserving 1 cup cooking liquid, and then return drained pasta to pot.
Remove vegetables from oven and scrape into pasta using spatula.
Add ricotta and ½ cup of pasta water, stirring to combine. (Add an additional ¼ cup liquid to create a creamier pasta, if desired.)
Stir in chopped basil and season with salt and pepper.
Serve pasta in bowls, garnished with more ricotta salata and basil.


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