Photo: Eaters Collective
Roasted summer veg & pancetta pasta
9 ingredients
10 min + 35 min
Serves 4
openrecipes
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese
Estimated Nutrition (whole recipe, rough)
286
Calories
12g
Protein
21g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 courgettes , halved and sliced
- 1 large aubergine , cut into rounds then sliced
- 400g baby plum tomatoes , halved
- 8 garlic cloves , skin on
- 2 tbsp olive oil , plus a drizzle
- 400g penne
- 140g pack diced pancetta
- 25g Parmesan , grated, plus extra to serve
- handful basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes