Roasted Vegetable Pasta
Over a year ago
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Ingredients
- 60 g Clover butter
- 2 tbsp. Chopped fresh parsley
- 1 tbsp. Finely grated lemon
- 1 small Red pepper. cut into thin strips
- 1 small Zucchini. cut into strips
- 120g Button mushrooms. halved
- 1 small tin Sweetcorn
- 8 Cherry tomatoes. halved
- 400g Pasta shapes
- to taste Salt and pepper
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Nice, warm and healthy lunch or light dinner.
Method
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1
1. Mix the parsley and lemon rind with half of the butter in a small bowl.
2. Arrange the pepper, zucchini and sweetcorn, in a single layer, on a baking tray and bake it with the remaining butter.
3. Cook in a preheated oven at 200C, 400F, Gas 6 for 10 minutes.
4. Add the mushrooms and tomatoes to the peppers, and cook for a further 5 minutes.
5. Meanwhile cook the pasta and drain.
6. Toss the hot pasta with the roasted vegetables and the herb-and-lemon mixture. Season to taste and serve immediately.
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