Speedy Summer Vegetable Pasta
SERVES 4 PREP 5 MINUTES COOK 15 MINUTES
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.