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Penne with roast vegetables & herbed ricotta
Penne with roast vegetables & herbed ricotta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Enjoy a delicious vegetarian pasta for a meat-free Monday meal.
Ingredients:
  • 750g pumpkin, peeled, deseeded, cut into 1cm pieces
  • Olive oil spray
  • 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices
  • 250g cherry tomatoes, halved
  • 20.00 ml balsamic vinegar
  • 300g penne rigate
  • 125g (1/2 cup) low-fat ricotta
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh basil
Instructions:
  • Preheat the oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on the lined tray, then spray it with olive oil. Roast for 10 minutes.
  • Place the zucchini and tomato on the tray, then generously drizzle with vinegar. Add a sprinkle of pepper. Roast for an additional 10 minutes until the tomato is softening.
  • Cook the pasta in a large saucepan of salted boiling water according to package instructions until al dente. Drain and place back in the pan.
  • Toss the roasted vegetables with the pasta. Mix ricotta, chives, basil, and lemon zest in a small bowl.
  • Serve the pasta mixture in individual bowls and add a dollop of the ricotta mixture on top for a delicious presentation.

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