Warming the pans while your page comes together
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Courgette, pepper, red onion and cherry tomatoes roast while the pasta boils, then everything gets tossed with pesto and a splash of pasta water for a light, weeknight-easy sauce.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Preheat the oven to 220°C conventional (200°C fan). Cut the courgette into thick half-moons, the pepper into chunks and the red onion into wedges, all roughly the same size.
Roast
Spread the courgette, pepper, onion and garlic cloves on a large baking tray so the pieces don't touch. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Roast for 15 minutes, then scatter the cherry tomatoes over the tray and roast for another 8-10 minutes, until the vegetables are lightly charred at the edges and the tomatoes have burst.
Pasta
Meanwhile, cook the pasta in well-salted boiling water until al dente, following the pack timing. Scoop out about 1 dl of the cooking water just before draining, then drain the pasta.
Finish
Discard the roasted garlic skins if they haven't fully softened; squeeze the cloves free of any that have. Return the hot pasta to the pot and stir in the pesto with a splash of the reserved pasta water, until it coats the pasta in a light sauce.
Fold the roasted vegetables through the pasta. Taste and adjust the seasoning.
Serve
Divide between plates or bowls, crumble the feta over the top and finish with a handful of rocket.
Per serving
766
kcal
Calories
22.4
g
Protein
39.9
g
Fat
81.1
g
Carbs
6.8
g
Fiber
Keeps well in the fridge for up to 2 days and is genuinely good cold for a packed lunch — add the rocket fresh rather than storing it mixed in, since it wilts.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
