Penne with roast vegetables & herbed ricotta

Cooking Vegetarian Penne with roast vegetables & herbed ricotta

Make it a meat-free Monday with this hearty vegetarian pasta.

Lables: Heart friendly High carb Low cholesterol Low fat Low kilojoule Low sodium Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.
  2. Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  4. Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
  5. Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.

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750g pumpkin, peeled, deseeded, cut into 1cm pieces
Olive oil spray
2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices
250g cherry tomatoes, halved
1 tbsp balsamic vinegar
300g dried penne pasta
125g low-fat ricotta
2 tbsp chopped fresh chives
2 tbsp chopped fresh basil
2 tsp finely grated lemon rind

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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