SERVES: 4
CALORIES/SERVING: 345
WW points per serving: 6
PREPARATION TIME :15 MINUTES
COOKING TIME: 40 MINUTES
- 1 medium aubergine, cut into chunks
- 3 medium courgettes, thickly sliced
- 3 red or yellow peppers, seeded and cut into chunks
- 1 tsp Italian dried herbs
- 250g (10oz) cherry tomatoes
- 1 X 400g can chopped tomatoes
- 1 or 2 garlic cloves, crushed
- zest of 1/2 lemon
- 1 vegetable stock cube
- 300g (11 oz) [uncooked weight] penne
- 1 vegetable stock cube
- 2 tbsps finely shredded basil
- olive oil spray
- salt and freshly ground black pepper
1. Preheat the oven to 200C, 400F, Cas Mark 6.
2. Put the aubergine, courgettes and peppers into a large roasting tin, spray with a little olive oil spray to coat the vegetables, then season with salt and black pepper and scatter the dried herbs on top. With your hands, toss the vegetables together. Place in the oven to roast for 20 minutes.
3. Meanwhile put the cherry tomatoes and the chopped tomatoes into a small pan with the garlic and lemon zest and allow to simmer, uncovered, for 20 minutes until thick and pulpy.
4. Season the tomatoes with salt and black pepper, then add to the roasting tin and mix into the other vegetables. Return to the oven for 10 minutes.
5. Cook the penne in boiling water with the vegetable stock cube until al dente, then drain. Gently fold in the roasted vegetables and tomatoes. Sprinkle with basil and serve.
