Roasted ratatouille fusilli
Serves: 4
Time to make: 30 mins
Total cost: $16.00 / $4.00 per serve
(at time of publication)
Ingredients
- 1 red onion, peeled, chopped
- 2 courgettes, chopped
- 1 small eggplant, 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
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Instructions
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 399cal
-
Kilojoules 1670kJ
-
Protein 18g
-
Total fat 7g
-
–Saturated fat 3g
-
Carbohydrates 65g
-
–Sugars 10g
-
Dietary fibre 6g
-
Sodium 450mg
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Calcium 200mg
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Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
