Roasted ratatouille fusilli

Author: Sally Travis

Photographer: Melanie Jenkins

Serves: 4

Time to make: 30 mins

Ingredients

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1 red onion, peeled, chopped
2 courgettezucchiniXszucchini, summer squashX, chopped
1 small eggplantaubergineX, chopped
1 red capsicum, chopped
250g cherry tomatoes, cut in half
1 clove garlic, chopped
olive spray oil
300g fusilli pasta
3 tablespoons tomato paste
½ cup basil leaves, torn
½ teaspoon salt
½ teaspoon pepper
½ cup grated parmesan cheese

Instructions

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1 Preheat oven to 200°C. Place onion, courgettes, eggplant, capsicum, tomatoes and garlic in a deep baking dish and spray well with oil. Roast for 20 minutes, until vegetables are golden.

2 Meanwhile, cook pasta following packet directions until al dente.

3 Remove vegetables from oven. Stir in tomato paste and basil. Add seasoning.

4 Mix pasta into vegetables and serve in bowls. Top with a sprinkling of parmesan.

HFG tip

For added flavour, grill the vegetables on the barbecue.

Nutrition Info (per serve)

Calories 399 cal

Kilojoules 1670 kJ

Protein 18 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 10 g

Dietary fibre 6 g

Sodium 450 mg

Calcium 200 mg

Iron 2 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.