Penne with roast vegetables & herbed ricotta

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penne-with-roast-vegetables-herbed-ricotta
  • 4Servings
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In



Print Recipe

Make it a meat-free Monday with this hearty vegetarian pasta.

Credit by: KingOfChef

Ingredients

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Nutrients

1641 kj ENERGY
4g FAT TOTAL
1g SATURATED FAT
9g FIBRE
16g PROTEIN
16mg CHOLESTEROL
79.55mg SODIUM
14g CARBS (SUGAR)
68g CARBS (TOTAL)




Steps to cook

  • Step 1

    Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.

  • Step 2

    Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.

  • Step 3

    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

  • Step 4

    Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.

  • Step 5

    Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.

Tips & variations

  • For extra protein, add drained, flaked canned tuna to the pasta in step 4.




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