Turn a handful of ingredients into a lightning-fast family meal full of big flavours and vegie goodness.
Turn a handful of ingredients into lightning-fast family meals full of tangy taste
MONDAY Pesto pasta salad with roasted veg & baked ricotta
Serves 4 Cost per serve $4.75 Time to make 30 min gluten free vegetarian diabetes friendly
1 small eggplant, thinly sliced 2 medium zucchini, thinly sliced 2 capsicums (1 red, 1 yellow),
thinly sliced 250g reduced-fat fresh ricotta 1 teaspoon chopped oregano 250g gluten-free penne
(see Note) ¼ cup gluten-free store-bought
basil pesto 4 cups rocket ¼ cup pine nuts, toasted 2 tablespoons shaved
parmesan, to serve
1 Preheat the oven to 200°C and line 2 baking trays with baking paper. Arrange the thinly sliced eggplant, zucchini and capsicum over one-and-a-half trays. 2 Place the fresh ricotta on half of the second baking tray. Scatter with chopped oregano and season with pepper. Spray liberally with olive oil. Bake both trays for 25–30 minutes. 3 Meanwhile, cook the pasta in a large pot of boiling water according to the instructions set out on the packet. Drain. 4 Combine roasted vegetables, pasta and pesto in a large bowl. Stir through rocket. Break baked ricotta over the top and scatter with pine nuts. Divide among 4 serving bowls and sprinkle with shaved parmesan, to serve. Note You could try the new San Remo Pulse Pasta for another gluten-free (GF) alternative that provides more fibre and protein than regular GF pasta.