Roasted Vegetable Pasta

Nice, warm and healthy lunch or light dinner.

Method

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.

Ingredients

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

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