Pesto Spaghetti with Roasted Pumpkin, Eggplant, Zucchini, and Bell Peppers

Number of Servings: 4

200g pumpkin
200g eggplant
400g zucchini
300g red and yellow bell peppers
¼ tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
40g black olives
100g pesto
280g spaghetti

1. Place all chopped vegetables in an oven tray. Toss with salt, ground black pepper and olive oil. Roast in a pre-heated oven at 180C for 45 minutes.

2. Have the spaghetti cooked, rinsed, and drained well, just before the roasted vegetables are ready to come out of the oven.

3. Remove tray from oven. Add black olives and pesto. 

4. Finally, stir in spaghetti. Enjoy!

No comments:

Post a Comment