Roasted Vegetable Pasta

Ingredients

• Short dry pasta180 g
• Zucchini, 2 cm pieces200 g
• Bell pepper, 2 cm pieces150 g
• Cherry tomatoes200 g
• Olive oil2 tbsp
• Dried oregano1 tsp
• Salt, divided6 g

Method

1. Heat oven to 210°C; toss zucchini, pepper and tomatoes with oil, oregano and 1 g salt.
2. Spread on a tray and roast 25–30 minutes, turning once, until vegetables soften and edges brown.
3. Cook pasta in 2 litres boiling water with remaining salt for the packet time; reserve a little water and drain.
4. Toss pasta with roasted vegetables and their tray juices, adding reserved water only if needed.

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