Penne with roast vegetables & herbed ricotta

Enjoyable Penne with roast vegetables & herbed ricotta Recipe

Make it a meat-free Monday with this hearty vegetarian pasta.
Penne with roast vegetables & herbed ricotta
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 750g pumpkin, peeled, deseeded, cut into 1cm pieces

  • Olive oil spray

  • 2 medium zucchini, trimmed, halved lengthways, cut diagonally into 1cm-thick slices

  • 250g cherry tomatoes, halved

  • 1 tablespoon balsamic vinegar

  • 300g penne rigate

  • 125g (1/2 cup) low-fat ricotta

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons finely grated lemon rind


  • Step 1

    Preheat oven to 200C. Line a large baking tray with non-stick baking paper. Place the pumpkin on lined tray. Spray with olive oil spray. Roast for 10 minutes.

  • Step 2

    Add the zucchini and tomato to the tray. Drizzle over the vinegar. Season with pepper. Roast for a further 10 minutes or until the tomato softens slightly.

  • Step 3

    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

  • Step 4

    Add the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.

  • Step 5

    Divide the pasta mixture among serving bowls. Top with a dollop of the ricotta mixture to serve.

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