Roasted Vegetable Pasta

Roasted Vegetable Pasta

Serves 4

3.5 points per portion and is 13.5 points for the whole recipe

Core recipe, using oil from allowance

1 Red onion, cut into thin wedges
225g (8oz) courgettes cut into chunks
1 Aubergine, diced
1 Red pepper, deseeded and cut into chunks
1 Green pepper, deseeded and cut into chunks
3 Garlic cloves, sliced thinly
1 tsp dried oregano
1 tbsp Olive oil
1tsp Balsamic vinegar
225g (8oz) Pasta twists
350g (12oz) Cherry tomatoes, halved
Salt and freshly ground black pepper
 

Preheat the oven to gas mark 6/200oC/fan oven 180oC
Arrange the onion wedges, courgettes, aubergine and peppers in a roasting tin, sprinkle over the garlic, oregano and seasoning.  Drizzle the olive oil and balsamic vinegar over the vegetables.
Roast for 30 mins, tossing the vegetables half way through cooking.
Cook the pasta in a large pan of lightly salted, boiling water for 10-12 minutes, until tender.
Add the halved cherry tomatoes to the vegetables and return to the oven for 5 minutes.
Finally, mix the cooked vegetables and pasta together and pile it all into a warm serving dish.

Suitable for freezing

OR: For a moisture mixture, use a can of chopped tomatoes and stir it into the cooked vegetables instead of the cherry tomatoes.  The points will remain the same.