Make it a meat-free Monday with this hearty vegetarian pasta.
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
- 1 tablespoon balsamic vinegar
- 300g penne rigate
- 125g (1/2 cup) low-fat ricotta
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh basil
- 2 teaspoons finely grated lemon rind
Method
- Step 1Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.
- Step 2Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.
- Step 3Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 4Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
- Step 5Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.
- Heart friendly
- High carb
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Vegetarian
Nutrition
1641 kj
Energy
4g
Fat Total
1g
Saturated Fat
9g
Fibre
16g
Protein
16mg
Cholesterol
79.55mg
Sodium
14g
Carbs (sugar)
68g
Carbs (total)
All nutrition values are per serve
Notes
For extra protein, add drained, flaked canned tuna to the pasta in step 4.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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