Roasted ratatouille fusilliReviewed by our expert panel
(at time of publication)
- 1 red onion, peeled, chopped
- 2 courgetteszucchini, summer squashX, chopped
- 1 small eggplantaubergineX, chopped
- 1 red capsicum, chopped
- 250g cherry tomatoes, cut in half
- 1 clove garlic, chopped
- olive spray oil
- 300g fusilli pasta
- 3 tablespoons tomato paste
- ½ cup basil leaves, torn
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup grated parmesan cheese
1 Preheat oven to 200°C. Place onion, courgettes, eggplant, capsicum, tomatoes and garlic in a deep baking dish and spray well with oil. Roast for 20 minutes, until vegetables are golden.
2 Meanwhile, cook pasta following packet directions until al dente.
3 Remove vegetables from oven. Stir in tomato paste and basil. Add seasoning.
4 Mix pasta into vegetables and serve in bowls. Top with a sprinkling of parmesan.
For added flavour, grill the vegetables on the barbecue.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 3g
Dietary fibre 6g
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