Ingredients
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500g (about 5) zucchini, cut into small chunks
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500g (about 2 small) eggplant, cubed
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1 large (about 250g) red capsicum, quartered, deseeded, cubed
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80mls (1/3 cup) olive oil
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Salt & ground black pepper, to taste
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625g pkt fresh egg, spinach & tomato fettuccine (Latina Fresh brand)
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100g (1/3 cup) purchased basil pesto
Method
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1Preheat oven to 230C.
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2Place the zucchini, eggplant, capsicum, olive oil, salt and pepper in a large bowl. Toss well to combine. Transfer the vegetables to a large roasting pan. Roast in preheated oven for 25 minutes, or until the vegetables are tender and golden and slightly crisp around the edges.
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3Meanwhile, cook the fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the saucepan.
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4Add the roast vegetables and pesto to the warm fettuccine and toss gently to combine. Taste and season with salt and pepper. Serve immediately.
Source: taste.com.au
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