Roasted Mediterranean Vegetable Pasta (under 500 calories)
Roasted mediterranean vegetables are so simple to prepare yet bursting with flavour. Toss them into some freshly cooked pasta for a quick, easy and delicious dinner.
- Recipe makes: 1 serving
- Prep time:
- Cook time: 20 mins
- Calories: 464
- ½ aubergine
- ½ courgette
- ½ yellow pepper
- ¼ red onion
- 1 tbsp olive oil
- 6 cherry tomatoes
- 1 clove garlic
- 75g dry wholewheat pasta
- ½ red chilli pepper, to taste
- 5 basil leaves
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Preheat oven to 190°C / Gas Mark 5 / 375°F
- Chop the aubergine, courgette, onion and pepper into 2cm bite-sized cubes.
- Pop into an oven proof dish and drizzle with the oil.
- Add the cherry tomatoes and crush over the garlic - and toss them all together to coat.
- Roast in the oven for 20mins.
- Meanwhile cook the pasta as per packet instructions / according to taste.
- Add the roasted vegetables to the drained pasta.
- Serve garnished with chilli (to taste) and basil leaves.
|Fruit & Veg||5.9|
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