Pesto pasta salad with roasted veg and baked ricotta

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 eggplantaubergineX, thinly sliced
  
• 2 courgettezucchiniXszucchini, summer squashX, thinly sliced
  
• 2 capsicums (1 red, 1 yellow), thinly sliced
  
• 1 cup ricotta
  
• 1 teaspoon fresh oregano
  
• 250g penne
  
• ¼ cup store-bought basil pesto
  
• 4 cups rocketarugulaX
  
• ¼ cup toasted pine nuts
  
• 2 tablespoons shaved parmesan, to serve

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Instructions

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1. Preheat oven to 200°C. Line two baking trays with baking paper. Arrange eggplant, courgette and capsicum over one and a half trays.
2. 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.
3. Meanwhile, cook pasta in a large pot of boiling water according to packet instructions. Drain.
4. 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.

Variations

Make it gluten free: Use gluten-free penne and check pesto is gluten free.

Nutrition info (per serve)

Calories 513 cal

Kilojoules 2150 kJ

Total fat 21 g

Saturated fat 7 g

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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.

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First published: Feb 2018

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