Lazy Summer Pasta
|Red onion||1 Medium, cut into wedges|
|Courgettes||2 , cut in to chunks|
|Garlic||3 Clove (15 gm), unpeeled|
|Olive oil||3 Tablespoon|
|Cherry tomatoes||250 Gram|
|Fusilli/Short pasta||5 Ounce (140 Gram)|
|Grated parmesan cheese||1 Cup (16 tbs)|
1. Heat oven to 220C/fan 200C/gas 7. Put the onion, courgettes and garlic into a large ovenproof dish. Slosh over the olive oil, season well, give everything a quick stir, then roast for 15 mins. Stir tomatoes into the veg, then continue roasting for 15 mins more. At the same time, bring a large pan of salted water to the boil so sauce and pasta will be finished at the same time.
2. Drop the pasta into the boiling water, cook according to pack instructions for about 9-12 mins, then drain. 3 Take the vegetables out of the oven and pop the garlic cloves out of their skins. Mash the garlic against the side of the dish, then stir through the vegetables. Tip in the pasta and toss everything together, tearing in some basil as you go. Pile into 2 bowls and serve with grated cheese.