Roasted Veg Pasta
Ready in: 30 minutes
1 medium eggplant, diced
1 large zucchini, cut into coins
1 medium carrot, cut into coins or large dice
1 head broccoli (use florets and stalk – trim the course edges of the stalk and chop this into a dice)
200 g pumpkin, chopped into 2 cm chunks; skin on or off
1 medium red onion, roughly diced
1 capsicum, deseeded and diced
2 tsp of dried oregano or mixed herbs
2 tsp olive oil
1 x 250 g punnet cherry tomatoes
1 cup (120g) dry pasta
Protein of choice: 360 g cooked chicken breast, tinned tuna, hot smoked salmon or 1 drained & rinsed tin of chickpeas/lentils
50-150 g baby spinach
1 handful fresh basil leaves
1/4 cup grated parmesan
Place eggplant into a colander, season with salt and toss through. Set aside for 5-10 mins. Rinse eggplant with cold water then set aside to drain.
Preheat oven to 200°C.
Place all vegetables except tomatoes in a large baking dish and toss with 2 tsp olive oil. Season with dried oregano and roast for 15minutes, then add tomatoes. Cook for another 10 mins or until vegetables are cooked.
Meanwhile, cook pasta according to packet instructions. Drain pasta; set aside, reserving 1/4 cup of the pasta water.
Heat 2 tsp oil in a large heavy based saucepan over medium heat. Saute garlic until softened.
Remove vegetables from the oven, add to pan along with pasta, protein, spinach and reserved pasta water to form a sauce. Season with salt/pepper if desired.
Stir through fresh basil and parmesan to serve.
Serve hot or cold.
Nutrition Information (per serve, without rice):
390 Cal (1638 kJ), 39 g protein, 8 g fat (1 g saturated), 43 g carbohydrates (11 g sugar), 11 g fibre, 161 mg sodium