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Roasted vegetable pasta

Calories per serving 305.

ingredients

serves 4.
1 red onion, cut into thin wedges
225 g (8 oz) courgettes, cut into chunks
1 aubergine, diced
1 red pepper, de-seeded and cut into chunks
1 green pepper, de-seeded and cut into chunks
3 garlic cloves, sliced thinly
1 teaspoon dried oregano
1 tablespoon olive oil
1 teaspoon balsamic vinegar
225 g (8 oz) pasta twists
350 g (12 oz) cherry tomatoes, halved
salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.

2. Arrange the onion wedges, courgettes, aubergine and peppers in a roasting tin. Sprinkle over the garlic, oregano and seasoning. Drizzle the olive oil and balsamic vinegar over the vegetables.

3. Roast for 30 minutes, tossing the vegetables halfway through cooking.

4. Cook the pasta in a large saucepan of lightly salted, boiling water for 10 - 12 minutes, until tender

5. Add the halved cherry tomatoes to the vegetables and return to the oven for 5 minutes.

6. Finally, mix the cooked vegetables and pasta together and pile it all into a warmed serving dish.

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