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- Recipes
- Aperitif fingerfood
- Penne with roasted vegetables
Penne with roasted vegetables
Nutrition facts per serving:
- Energy in kcal about 771
- Fat about 23g
- Carbohydrates about 108g
- Protein about 23g
This is needed
This is needed
for 2 people
View these products
- 1 yellow and red peppers
- 100 g vine-ripened cherry tomatoes
- 3 tbsp olive oil for frying
- 2 aubergine
- 250 g pasta (e.g. tagliatelle)
- 2 courgettes
- salted water, boiling
- 3 garlic clove, chopped
- 1 red chilli, deseeded, finely chopped
- salt
And that's how it's done
And that's how it's done
Wash the peppers, place wet on the baking tray, roast in the centre of an oven preheated to 225 °C for approx. 20 mins. until there are blackened patches on the skin. Add the cherry tomatoes to the baking tray 5 mins. before the cooking time is up and roast them with the peppers. Remove, leave the peppers to cool under a damp cloth, peel, de-seed and cut into pieces Peel the aubergine into strips, then dice. Mix with 1 tbsp of olive oil, cook for approx. 10 mins. in the oven at 225°C, remove. Cut the courgettes into strips (quarter lengthwise, remove the seeded part). Cook the penne in boiling salted water until al dente, pour out the water and leave to drain. In a large pan, toast the garlic in the remaining oil and season with chilli. Add the courgette and fry briefly, turning frequently. Add the pasta and a little water, heat gently while stirring, season with salt. Add the aubergines, pepper and tomatoes, mix and warm through.
