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Bacon and roast vegetable penne
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a delicious and quick pasta dish to relax and enjoy on a Monday night.
Ingredients:
  • 500g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 fennel bulb, ends trimmed, thinly sliced
  • 2 green zucchini, ends trimmed, thickly sliced
  • 1 red onion, halved, cut into wedges
  • 36.40 gm olive oil
  • 1 x 125g pkt 98 per cent fat-free bacon (Weight Watchers brand), cut into thin strips
  • 200g penne rigate
  • 82.50 ml loosely packed fresh basil leaves
  • 80g shaved parmesan (Mil Lel brand)
Instructions:
  • Preheat your oven to 230°C. Line 2 baking trays with non-stick paper. Spread pumpkin and fennel on one tray, and zucchini and onion on the other. Brush them with oil. Place trays in the oven with fennel and pumpkin on the top shelf and zucchini and onion on the bottom. Bake until tender, about 10 minutes. Sprinkle pumpkin and fennel with bacon and bake for another 10 minutes until browned. Remove trays from oven.
  • Cook the pasta in a saucepan of salted boiling water according to the package instructions until al dente. Drain and return to the pan.
  • Combine the vegetable mixture and fresh basil, toss gently. Serve in individual bowls and sprinkle with Parmesan cheese before serving.

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