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Roast Vegetables With Green Olives And Ricotta

Fettuccine.Inn's picture
Ingredients
  Aubergine 1 , cut into 1/2 inch cubes
  Pepper 1 , cut into 1/2 inch cubes (Red Or Yellow)
  Fennel bulb 1 Small, cut into 1/2 inch cubes
  Ripe tomatoes 4 , cut into quarters
  Whole garlic 6 Clove (30 gm), peeled
  Crushed chili flakes 1⁄2 Teaspoon
  Extra virgin olive oil 5 Tablespoon
  Salt To Taste
  Dried pasta 1 Pound (500 Gram)
  Extra virgin olive oil 1 Tablespoon (Additional For Tossing)
  Pitted green olives 4 Ounce (125 Gram)
  Ricotta 4 Ounce, crumbled (125 Gram)
  Basil leaves 1⁄4 Cup (4 tbs)
  Freshly grated parmesan 1 Tablespoon (To Serve)
Directions

Preheat oven to 200°C (400°F) Gas 6.
Toss aubergine, red or yellow pepper, fennel, tomatoes and garlic with chilli flakes and oil to coat well.
Spread out on a baking tray.
Sprinkle with salt and pepper.
Roast until soft and lightly charred, 20-25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain.
Return drained pasta to the warm pasta pot and toss in 2 tbsp additional olive oil.
Add roasted vegetables to pasta and toss well to coat.
Add olives, ricotta and basil.
Serve immediately with parmesan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
4

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