Speedy Sum­mer Veg­etable Pasta

Super Food Ideas - - IN THIS ISSUE -


2 zuc­chini

1 red cap­sicum

1 yel­low cap­sicum

1 red onion

375g cherry toma­toes

¼ cup ex­tra vir­gin olive oil

100g pro­sciutto slices

375g dried spaghetti

²⁄³ cup fresh bread­crumbs

¹⁄³ cup finely grated parme­san

2 ta­ble­spoons red wine vine­gar

²⁄³ cup small fresh basil leaves

1 Pre­heat oven to 240°C/220°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. Bring a large saucepan of salted wa­ter to the boil over high heat.

2 Thinly slice zuc­chini, cap­sicum and onion. Halve toma­toes. Place in the cen­tre of 1 pre­pared tray. Sea­son with salt and pep­per. Driz­zle with 1 ta­ble­spoon oil. Place pro­sciutto around edge of tray. Bake for 15 min­utes or un­til vegeta­bles are ten­der and pro­sciutto is crisp. 3 Mean­while, cook pasta in a large saucepan of boil­ing, salted wa­ter fol­low­ing packet direc­tions. Drain, re­serv­ing ¹⁄³ cup cook­ing liq­uid. Re­turn pasta to pan.

4 Mean­while, com­bine bread­crumbs and parme­san on re­main­ing pre­pared tray. Bake for 5 min­utes or un­til golden and crisp. Com­bine vine­gar and re­main­ing oil in a small jug. Sea­son with salt and pep­per.

5 Break pro­sciutto into large pieces. Add to pasta with vegeta­bles, cook­ing liq­uid and basil. Sea­son well with salt and pep­per. Toss to com­bine. Serve driz­zled with vine­gar mix­ture and sprin­kled with bread­crumb mix­ture. NU­TRI­TION: (per serve) 3134kj; 24.5g fat; 6.3g sat fat; 29.7g pro­tein; 95.7g carbs; 11.4g fi­bre; 27mg chol; 1117mg sodium.

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