Roasted summer veg & pancetta pasta

Contains pork – recipe is for non-Muslims only
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese

Prep:10 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 539
fat 22g
saturates 7g
carbs 61g
sugars 9g
fibre 7g
protein 25g
salt 1.3g

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

Method

Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.