adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant, zucchini, pancetta and agnolotti salad
Eggplant, zucchini, pancetta and agnolotti salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try our delicious eggplant, zucchini, pancetta and agnolotti salad by Latina™ Fresh and taste.com.au!
Ingredients:
  • 1 medium eggplant, cut into 2cm cubes
  • 1 large zucchini, coarsely chopped
  • 1 yellow capsicum, seeded, coarsely chopped
  • 250g grape tomatoes
  • 200g piece pancetta, cut into batons
  • 36.40 gm extra virgin olive oil, plus extra to serve
  • 20.00 ml baby salted capers
  • 20.00 ml thyme sprigs
  • 625g Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti
  • 50g goat's cheese, crumbled
  • 50g baby rocket leaves
Instructions:
  • Preheat your oven to 200°C. In a large roasting pan, mix eggplant, zucchini, capsicum, tomato, and pancetta. Drizzle with oil and sprinkle capers and thyme. Roast for 20 minutes until tender and tomatoes start to collapse.
  • Cook the Latina™ Fresh Filled Pasta, Spinach & Ricotta Agnolotti according to the instructions on the packet until it is firm to the bite. Be sure to drain it thoroughly.
  • Combine the pasta with the eggplant mixture, then plate. Add baby rocket leaves, goat's cheese, and a drizzle of oil. Serve right away.

Similar Recipes