Pasta with oven roasted vegetables
Filled with fresh herbs and a hint of balsamic vinegar, this supper with pepper, carrot and beans is ready in half an hour
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
4 shallots, peeled and sliced
½ red pepper, de seeded and sliced
2 carrots, sliced
handful of green beans, topped, tailed and chopped
bunch of thyme, pulled from the stalk
2 tbsp balsamic vinegar
½ tbsp honey
2 tbsp olive oil
Penne pasta for 4
bunch of parsley, finely chopped
small bunch of chives, finely chopped
Method
Toss all of the vegetables and the thyme in the honey, vinegar and oil. Season well and place into an oven preheated to medium. Roast until the vegetables are soft tossing once or twice.
Put the pasta on to boil in lightly salted water and drain when cooked. Pour the pasta into the oven proof dish with the vegetables and stir ensuring all of the juices coat the penne. You can add a little more olive oil if you wish.
Stir in the parsley and chives and serve.
