Penne With Roast Vegetables & Herbed Ricotta

By Chrissy Freer

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Make it a meatfree Monday with this hearty vegetarian pasta.

All you have to do is throw all your ingredients of Penne With Roast Vegetables & Herbed Ricotta

  1. 750g pumpkin, peeled, deseeded, cut into 1cm pieces
  2. Olive oil spray
  3. 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices
  4. 250g cherry tomatoes, halved
  5. 1 tablespoon balsamic vinegar
  6. 300g penne rigate
  7. 125g (1/2 cup) low-fat ricotta
  8. 2 tablespoons chopped fresh chives
  9. 2 tablespoons chopped fresh basil
  10. 2 teaspoons finely grated lemon rind

The instruction how to make Penne With Roast Vegetables & Herbed Ricotta

  1. Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.
  2. Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  4. Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
  5. Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.

Nutritions of Penne With Roast Vegetables & Herbed Ricotta

fatContent: 392.199 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 68 grams carbohydrates
fibreContent: 14 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 16 milligrams cholesterol

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