Roast veg­etable spelt pasta

Australian Women’s Weekly NZ - - WEEKNIGHT COOKING -

SERVES 4 PREP AND COOK TIME 30 MIN­UTES 2 medium (600g) egg­plant, chopped coarsely 3 large (450g) zuc­chini, sliced thickly 1/3 cup (80ml) ex­tra vir­gin olive oil 1 le­mon, rind finely grated and juiced 120g fresh ri­cotta 1 cup (80g) finely grated parme­san 400g spelt pasta 2 medium (300g) ripe toma­toes, chopped 1/4 red onion, sliced thinly ½ cup fresh basil leaves 1 Pre­heat oven to 220°C (200°C fan-forced). Com­bine egg­plant, zuc­chini, 3 ta­ble­spoons of the olive oil and the le­mon juice on a large tray lined with bak­ing pa­per. Sea­son well with salt and freshly ground pep­per and toss to coat. Roast for about 20 min­utes, or un­til egg­plant is browned and ten­der. 2 Com­bine the ri­cotta, le­mon rind and half the parme­san in a medium bowl. Sea­son with salt and freshly ground black pep­per. 3 Cook the pasta in a large saucepan of boil­ing salted water un­til al dente, then drain, re­serv­ing 2 ta­ble­spoons of pasta water. Re­turn pasta and the re­served water to the warm pan. Add ri­cotta mix­ture and stir to coat pasta. Add egg­plant, zuc­chini, tomato, onion, basil and re­main­ing olive oil; toss gently to com­bine. Serve with the re­main­ing parme­san. Not suit­able to freeze or mi­crowave.

Roast veg­etable spelt pasta

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