Summer vegetable pasta

• 분량: Serves 6

재료

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 to serve

Salt and black pepper

60g Pecorino or Parmesan, freshly grated

Juice of one lemon

450g farfalle pasta

방향

1 Preheat the oven to 2000C/1800C 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 Bring a large pan of salted water to the boil and cook the farfalle 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 to taste and serve.