Roasted Summer Veg & Pancetta Pasta

Serves 4.

Quick and Easy.

  • 3 zucchini , halved and sliced
  • 1 large aubergine , cut into rounds then sliced
  • 400g baby plum tomato , halved
  • 8 garlic cloves , skin on
  • 2 tbsp olive oil , plus a drizzle
  • 400g penne
  • 140g pack diced pancetta
  • 25g parmesan , grated, plus extra to serve
  • Handful basil leaves
  1. Heat oven to 220°C. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
  2. Cook the pasta following pack instructions. Reserve some of the pasta water, then drain.
  3. Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved pasta water. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.
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