Zucchini, Tomato and Basil Pasta Bake

Source: Coles Magazine 2013
Serves: 6 - Prep 10 min - Cooking 30 minutes

 6 medium zucchini, halved lengthways and sliced
 1 large onion, chopped
 2 celery stalks, sliced
 1 punnet red cherry tomatoes, halved
 1 punnet yellow cherry tomatoes, halved
 1/4 teaspoon chilli flakes
 1/4 cup olive oil
 500g penne , or other short pasta of choice
 Few handfuls of basil leaves, torn
 1 1/4 cups pecorino, or vegetarian hard cheese, grated

  1. Preheat oven to 200C.
  2. In a large bowl, combine zucchini, onion, celery, tomatoes and chilli. Season to taste, then toss with oil. Transfer to a large baking dish and bake for 10 mins, tossing once.
  3. Meanwhile, cook penne in a large saucepan of boiling salted water for 10-12 mins, following packet instructions. Drain, reserving a small jug of cooking water.
  4. Transfer pasta to a bowl. Toss through the vegetables with basil. Return to the baking dish. Sprinkle evenly with cheese and drizzle a few tablespoons of reserved cooking water down the sides of the dis
  5. Bake for 15-20 mins or until pasta is crunchy on top. Serve with salad.

Vic Lic

No comments:

Post a Comment