Summer roasted vege pasta

This low-calorie roasted vegetable pasta recipe for two is full of flavour and perfect for an easy summer meal - ready in 25 minutes.

Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

1 red capsicum, sliced in chunks
1½ cups cherry tomatoes
2 courgettezucchiniXszucchini, summer squashX, thinly sliced
10 spears asparagus, halved
spray oil
1 cup pasta shapes, eg, penne, shells
¼ cup peas, thawed if frozen
½ cup ricotta
zest of 1 lemon
1 cup roughly torn fresh basil, to garnish
2 tablespoons grated parmesan, to garnish
1 teaspoon chilli flakes, to garnish (optional)

Instructions

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1 Preheat the oven to 200°C. On a baking dish lined with baking paper, arrange capsicum, tomatoes, courgettes and asparagus. Spray lightly with oil and roast in the oven for 15-20 minutes, until vegetables are soft and browning.

2 Meanwhile, cook pasta following packet instructions. Drain, reserving ½ cup pasta water.

3 Remove veges from oven. Add to pasta pot and combine. Stir in peas, ricotta, lemon zest and reserved pasta water to make a sauce. Serve pasta garnished with basil leaves, parmesan and chilli flakes, if desired.

Variations

Make it gluten free: Use gluten-free pasta.

Make it vegan: Use silky tofu, instead of ricotta, and vegan parmesan.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 20 g

Total fat 15 g

Saturated fat 7 g

Carbohydrates 40 g

Sugar 14 g

Dietary fibre 9 g

Sodium 200 mg

Calcium 270 mg

Iron 3.5 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.