Roasted summer veg & pancetta pasta
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese
- Prep: 10 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 3 courgettes, halved and sliced
- 1 large aubergine, cut into rounds then sliced
- 400g baby plum tomatoes, halved
- 8 garlic cloves, skin on
- 2 tbsp olive oil, plus a drizzle
- 400g penne
- 140g pack diced pancetta
- 25g parmesan, grated, plus extra to serve
- handful basil leaves
Method
-
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.
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