Summer vegetable pasta

Summer vegetable pasta Easy Food
Serves 6
3 small courgettes, halved lengthwise and sliced
2 red peppers, deseeded and chopped
350g button mushrooms, quartered
4 garlic cloves, crushed
400g cherry tomatoes
4 tbsp extra-virgin olive oil, plus extra for finishing
Salt and black pepper
60g pecorino, or Parmesan, freshly grated
1 lemon juice
450g farfalle pasta
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a large baking dish, combine the chopped vegetables, garlic and cherry tomatoes.  Drizzle with the olive oil, season with salt and black pepper and toss to combine.
  3. Cook for about 25-30 minutes until the vegetables are slightly charred on the edges and the tomatoes burst.
  4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to package instructions.
  5. Drain the pasta thoroughly and transfer to a large bowl. Add the roasted vegetables. Toss through the grated cheese and fresh lemon juice. Season with to taste if necessary and serve immediately.

Per serving: 637kcals, 19g fat (4.3g saturated), 95.9g carbs, 11.1g sugars, 24.3g protein, 7.5g fibre, 0.202g sodium