Roasted Vegetable Pasta

Nice, warm and healthy lunch or light dinner.


1. Mix the parsley and lemon rind with half of the butter in a small bowl.

2. Arrange the pepper, zucchini and sweetcorn, in a single layer, on a baking tray and bake it with the remaining butter.

3. Cook in a preheated oven at 200C, 400F, Gas 6 for 10 minutes.

4. Add the mushrooms and tomatoes to the peppers, and cook for a further 5 minutes.

5. Meanwhile cook the pasta and drain.

6. Toss the hot pasta with the roasted vegetables and the herb-and-lemon mixture. Season to taste and serve immediately.


Sweetcorn 1 Small Tin
Button Mushrooms. Halved 120g
Zucchini. Cut Into Strips 1 Small
Red Pepper. Cut Into Thin Strips 1 Small
Finely Grated Lemon 1 Tbsp.
Chopped Fresh Parsley 2 Tbsp.
Clover Butter 60 G
Cherry Tomatoes. Halved 8
Pasta Shapes 400g
Salt And Pepper To Taste

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar.  Today, ... keep reading


Nederburg Cabernet Sauvignon Rose

This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.