Pesto pasta salad with roasted veg and baked ricotta
Nutrition Info.(per serve)
1 eggplantaubergineX, thinly sliced
2 courgetteszucchini, summer squashX, thinly sliced
2 capsicums (1 red, 1 yellow), thinly sliced
1 cup ricotta
1 teaspoon fresh oregano
1/4 cup store-bought basil pesto
4 cups rocketarugulaX
1/4 cup toasted pine nuts
2 tablespoons shaved parmesan, to serve
Total fat 21g
Saturated fat 7g
Dietary fibre 7g
- Preheat oven to 200°C. Line two baking trays with baking paper. Arrange eggplant, courgette and capsicum over one and a half trays.
- In a bowl, combine ricotta and oregano. Place ½ teaspoonfuls of the ricotta mixture onto the remaining half of the baking tray. Bake for 15-20 minutes, or until vegetables are tender and ricotta has golden edges.
- Meanwhile, cook pasta in a large pot of boiling water according to packet instructions. Drain.
- In a large bowl, combine roasted vegetables, pasta and pesto. Stir through rocket, baked ricotta and pine nuts. To serve, divide among 4 serving bowls and sprinkle with parmesan.
Make it gluten free: Use gluten-free penne and check pesto is gluten free.
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