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    Roast Vegetable Pasta with Olives

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    Roast Vegetable Pasta with Olives

    • Vegetarian

    Serves: 2 as a main course


    • 1 onion
    • 2 garlic cloves
    • 1 red pepper
    • 1 green pepper
    • 1 courgette
    • 2 tbsp olive oil
    • Salt
    • Pepper
    • 250g dried penne pasta
    • 125g kalamata olives
    • 3 tbsp pine kernels
    • Fresh basil
    • Shavings of parmesan


    1. Mix together 1 onion, halved and cut into wedges, 2 garlic cloves, crushed, 1 red and 1 green pepper, deseeded and cut into chunks, 1 courgette, sliced, and 2tbsp olive oil.
    2. Season well with salt and pepper then place in a shallow roasting tin in a preheated oven 200ºC, gas mark 6 for 20-25 minutes, turning once. Cook 250g dried penne pasta according to the instructions on the pack, drain well and place in a large bowl.
    3. Allow to cool slightly then add 125g kalamata olives, 3tbsp pine kernels and the roast vegetables. Add salt and freshly ground black pepper to taste. Serve immediately garnished with fresh basil and shavings of Parmesan.

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