Ingredient
500g penne, uncooked
100g sliced green zucchini
100g sliced yellow zucchini
80g sliced yellow capsicum
80g sliced red capsicum
250g eggplant, sliced
5 tbsps olive oil
2 medium onions, chopped
5 cloves garlic, minced
6 basil leaves
1-1/4 tsps salt
1/4 tsp coarsely ground pepper
60g black olives, sliced
200g Perfect Italiano Pasta Plus Light Cheese
Method
- Cook pasta according to package instructions.
- Drain pasta in a colander and rinse in tap water to keep it from becoming overcooked. Drain again. Place in a large bowl.
- Preheat oven to 200C.
- Place all the zucchini, capsicum and eggplant in a greased baking tray. Drizzle with 4 tablespoons olive oil and bake fo r15-20 mins.
- Heat remaining olive oil and saute the onion and garlic until lightly browned.
- Transfer this to the bowl of prepared pasta. Add the roasted vegetables, basil, salt, pepper, olives and Perfect Italiano Pasta Plus Light Cheese.
- Mix to combine well. Serve immediately.
