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Penne with Mediterranean vegetables
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Serves: 2 (excluding Parmigiano)
150g dried penne pasta
400g pack Waitrose Ready to Roast Mediterranean Roasting Vegetables
50g Waitrose Pecorino and Roasted Shallot Croutons, lightly crushed
3 tbsp Cooks' Ingredients Sundried Tomato Paste
Parmigiano Reggiano, grated (optional) and rocket leaves, to serve
1. Preheat the oven to 200°C, gas mark 6. Cook the pasta according to the pack instructions, then drain and return to the pan, reserving a cup of the cooking liquid.
2. Meanwhile, cook the vegetables according to the pack instructions.
3. Add the cooked vegetables to the pan with the cooked pasta, then add the croutons and tomato paste and a little of the reserved water. Stir well to combine. Serve topped with grated Parmigiano Reggiano and a handful of rocket leaves.
Typical values per serving:
Per serving excluding Parmigiano
This recipe was first published in February 2012.