Roasted ratatouille fusilli
by
Tracy Hanify
—
last modified
Mar 06, 2009 11:27 AM
—
filed under:
capsicums-peppers,
cheese,
courgettes-zucchini,
eggplant-aubergine,
pastanoodles,
tomatoes,
tomatoesfresh,
main,
pastaricedishes
For added flavour, grill the vegetables on the barbecue.
Instructions
Step 1 Preheat oven to 200°C. Place onion, courgettes, eggplant, capsicum, tomatoes and garlic in a deep baking dish and spray well with oil. Roast for 20 minutes, until vegetables are golden.
Step 2 Meanwhile, cook pasta following packet directions until al dente.
Step 3 Remove vegetables from oven. Stir in tomato paste and basil. Add seasoning.
Step 4 Mix pasta into vegetables and serve in bowls. Top with a sprinkling of parmesan.
- Recipe by:
- Sally Travis
- Styling:
- Sarah Swain
- Photography:
- Melanie Jenkins
First published January 2009
Recipe Information
Portions: 4
Time to make: 30 minutes
Total cost of all ingredients: $16.00 / $4.00 per serve
- High fibre
- Low fat
- Low sodium
- Vegetarian
Ingredients
- 1 red onion, peeled, chopped
- 2 courgettes, chopped
- 1 small eggplant, chopped
- 1 red capsicum, chopped
- 250g cherry tomatoes, cut in half
- 1 clove garlic, chopped
- olive oil spray
- 300g fusilli pasta
- 3 tablespoons tomato paste
- 1/2 cup basil leaves, torn
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated parmesan cheese
Nutrition Information
| per serve | |
|---|---|
| Energy |
1670
kJ
(403 Cals) |
| Protein | 18g |
| Fat - saturated |
7g
3g |
| Carbohydrates - sugars |
65g
10g |
| Dietary Fibre | 6g |
| Sodium | 450mg |
| Calcium | 200mg |
| Iron | 2mg |
| * NS: Not specified | |
