The chilli & garlic in this pasta dish provide a lovely warming quality for the cooler nights of autumn and winter however this recipe also tastes nice cold during Summer and Spring. If you like spice simply add more chilli...The most important thing to remember?....Always use good quality pasta and parmesan!
Chop up veggies & preheat the oven to 180 degrees Celsius.
Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the olive oil, apple cider vinegar, lemon & red chilli together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 20 - 35 minutes until the vegetables are tender (this will be dependent on the power of your oven!- check at 5 minute intervals to ensure veggies are not burning!).
10 minutes before the veggies are due to the come out, bring a saucepan ¾ full of salted water to the boil. Add the pasta and cook following instructions of the packet until al dente.
Drain pasta and serve with roast veggies tossed through. Sprinkle 1 tsp of parmesan on top of each bowl & more herbs & olive oil if desired.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||35 mins|
|Ready in:||45 mins|
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.