Roasted eggplant, capsicum and feta pasta

Author: HFG staff

Photographer: HFG staff

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 large eggplantaubergineX (about 400g), cut into 1.5cm cubes
1 red capsicum, cut into 1.5cm cubes
1 large courgettezucchiniX, cut into 1.5cm cubes
Oil spray
250g wholemeal pasta
2 cups frozen shelled broad beansfavaX
1/4 cup fresh flatleaf parsley, chopped, plus extra to garnish
Zest and juice 1 lemon
2 teaspoons olive oil
100g reduced-fat feta, crumbled

Instructions

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1 Heat the oven to 220°C/fan 200°C/gas 7. Line a large baking tray with baking paper. Put the eggplant, capsicum and courgette on the tray, then spray with oil. Roast for 25–30 min until tender.

2 Meanwhile, cook the pasta in a large pan according to the pack instructions, adding the beans for the last 3 min. Drain, then return everything to the pan.

3 Add the roasted veg to the pasta with the parsley, most of the lemon zest, the lemon juice, olive oil and feta. Toss and season with black pepper. Divide among 4 plates, garnish with extra parsley and the remaining lemon zest, then serve.

Nutrition Info (per serve)

Calories 412 cal

Kilojoules 1724 kJ

Protein 22.7 g

Total fat 7.9 g

Saturated fat 3.4 g

Carbohydrates 66.5 g

Sugar 9.6 g

Dietary fibre 19.4 g

Sodium 473 mg

Calcium 229 mg

Iron 5.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.