Roasted summer veg & pancetta pasta

Name: Roasted summer veg & pancetta pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 courgettes, halved and sliced; 1 large aubergine, cut into rounds then sliced; 400 grams baby plum tomato, halved; 8 garlic cloves, skin on; 2 Tbsps olive oil, plus a drizzle; 400 grams penne; 140 grams pack diced pancetta; 25 grams parmesan, grated, plus extra to serve; 1 handful basil leaves

Roasted summer veg & pancetta pasta might be just the main course you are searching for. This recipe makes 4 servings with 684 calories, 24g of protein, and 25g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes. A mixture of pack pancetta, aubergine, penne, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Summer Veg Pasta With Feta, Pesto chicken kebabs with roasted veg pasta, and Roasted asparagus, pancetta & cherry tomato pasta.

Instructions

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

Put the vegetables and garlic in a large roasting tin, toss with the oil and season.

Ingredients you will need

Vegetable

Garlic

Cooking Oil

Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.

Ingredients you will need

Spread

Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.

Ingredients you will need

Pasta

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.

Ingredients you will need

Fresh Basil