| Servings |
people
|
Ingredients
- 2 red capsicum chopped
- 2 Tomatoes diced
- 4 cloves garlic peeled
- 2 sweet potato peeled and diced
- cooking oil spray
- 1 tbsp extra virgin olive oil
- 1 cup wholemeal pasta any shape
- 1/3 cup pine nuts
- 1/3 cup lemon juice
- 2 diced zucchini
- 2/3 cup grated Parmesan
Ingredients
|
|
Instructions
- Preheat oven to 180C. Place capsicum and tomato on a tray, spray with cooking oil spray. Place sweet potato on another tray and spray with cooking oil spray.
- Roast vegetables for 20 minutes, remove tomato and capsicum from oven. Add zucchini to tray with sweet potato and roast a further 7-10 minutes until tender.
- Cook pasta according to packet directions. Drain and place in a baking dish with roasted sweet potato and zucchini.
- Blend tomato and capsicum with the garlic, pine nuts, lemon juice and extra virgin olive oil.
- Stir capsicum pesto and half the Parmesan through the pasta and vegetable mixture. Top with remaining Parmesan.
- Bake for 10 minutes to heat through and melt the cheese. Serve as is or with a simple side salad.
Recipe Notes
Recipe serves 4 at 439 cals per serve