Penne as soon as roast vegetables & herbed ricotta

Make it a meat-free Monday once this hearty vegetarian pasta.

The ingredient of Penne as soon as roast vegetables & herbed ricotta

1. 750g pumpkin, peeled, deseeded, cut into 1cm pieces
2. Olive oil spray
3. 2 medium zucchini, trimmed, halved lengthways, cut crosswise into 1cm-thick slices
4. 250g cherry tomatoes, halved
5. 1 tbsp balsamic vinegar
6. 300g penne rigate
7. 125g (1/2 cup) low-fat ricotta
8. 2 tbsp chopped spacious chives
9. 2 tbsp chopped fresh basil
10. 2 tsp finely grated lemon rind

The instruction how to make Penne as soon as roast vegetables & herbed ricotta

1. Preheat oven to 200C. Line a large baking tray once non-stick baking paper. Place the pumpkin approaching lined tray. Spray following olive oil spray. Roast for 10 minutes.
2. mount up the zucchini and tomato to the tray. Drizzle exceeding the vinegar. Season taking into account bearing in mind pepper. Roast for a supplementary new 10 minutes or until the tomato softens slightly.
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.
4. go to the roasted vegetables to the pasta and toss to combine. Combine the ricotta, chives, basil and lemon rind in a small bowl.
5. Divide the pasta merger in the middle of in the midst of serving bowls. summit zenith taking into consideration a dollop of the ricotta mixture to serve.

Nutritions of Penne as soon as roast vegetables & herbed ricotta

fatContent: 392.199 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 68 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: 16 milligrams cholesterol