Easy Summer Pasta

Name: Easy Summer Pasta
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: “300g cherry tomatoes, halved; 2 medium courgettes (cut into 2cm chunks); 1 aubergine, cut into 2cm cubes; 1 tablespoon olive oil or rapeseed oil; 2 teaspoons mixed dried herbs (I like herbes de Provence); 75g fresh mozzarella cheese (roughly chopped); 150g dried wholewheat penne pasta or 300g cooked; 3 tablespoons crème fraîche or ricotta cheese; salt”

6 steps

Prep:10minCook:50min

A simple vegetarian summer pasta with fresh tomatoes, roasted courgettes/tomato/aubergine (basically ratatouille) and chunks of melty mozzarella. This recipe is from my cookbook, The Savvy Cook (Mitchell Beazley) - check it out for loads of tasty vegetarian recipes!

Updated at: Thu, 17 Aug 2023 01:44:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories638.1 kcal (32%)

Total Fat27.3 g (39%)

Carbs82.3 g (32%)

Sugars19.3 g (21%)

Protein25.3 g (51%)

Sodium609.5 mg (30%)

Fiber17.8 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gcherry tomatoes

halved

2courgettes

medium, cut into 2cm chunks

1aubergine

cut into 2 cm cubes

1 tablespoonolive oil

or rapeseed oil

2 teaspoonsmixed dried herbs

I like herbes de Provence

75gfresh mozzarella cheese

roughly chopped

150gdried wholewheat penne pasta

3 tablespoonscrème fraîche

or ricotta cheese

salt

Instructions

Step 1

Preheat the oven to 180C.

Step 2

Set aside around 75g of the cherry tomatoes. Add the rest to a roasting dish with the courgettes & aubergine. Drizzle with the oil, dried herbs and a pinch of salt then toss to combine.

Step 3

Roast for 45-60 minutes, flipping the vegetables halfway through the cook time, until super soft and turning golden. In the last 15 minutes, scatter mozzarella over the vegetables and return to the oven so the cheese melts.

Step 4

When the veg is almost done, cook the pasta in a large pot of well-salted boiling water according to the time on the packet. Drain, reserving some pasta water, and return to the pot (off the heat).

Step 5

Tip the roasted veg and mozzarella into the cooked pasta along with the creme fraiche or ricotta. Stir to combine, loosening with a splash of pasta water if needed. Taste and season with salt as needed.

Step 6

Divide the pasta between 2 bowls and top with the reserved cherry tomatoes (I like to halve or quarter them first).