Name: Rigatoni with oven-roasted vegetables
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 medium_piece red onion (170g), cut into wedges; 250 gram (8 ounces) yellow patty-pan squash, halved; 12 baby zucchini (120g), halved lengthways; 1/4 cup (60ml) extra virgin olive oil; 275 gram (9 ounces) baby truss roma (egg) tomatoes; 1/3 cup (80ml) red wine; 700 gram (1½ pounds) bottled tomato pasta sauce; 500 gram (1 pound) rigatoni pasta; 1/3 cup loosely packed fresh baby basil leaves

Rigatoni with oven-roasted vegetables

This nutritious vegetarian meal can be enjoyed be all and your body will thank you for it.

Ingredients

1 medium_piece red onion (170g), cut into wedges

250 gram (8 ounces) yellow patty-pan squash, halved

12 baby zucchini (120g), halved lengthways

1/4 cup (60ml) extra virgin olive oil

275 gram (9 ounces) baby truss roma (egg) tomatoes

1/3 cup (80ml) red wine

700 gram (1½ pounds) bottled tomato pasta sauce

500 gram (1 pound) rigatoni pasta

1/3 cup loosely packed fresh baby basil leaves

Method

1.Preheat oven to 220°C/425°F.

2.Place onion, squash, zucchini on a large oven tray; drizzle with 2 tablespoons of the oil. Roast 20 minutes. Add tomatoes to tray, roast a further 10 minutes or until onion is golden and softened and tomatoes begin to split. Remove tomatoes from tray; cover to keep warm.

3.Heat remaining oil in a large frying pan over medium-high heat; add roasted zucchini and squash, cook, stirring, 1 minute. Add wine; cook until reduced by half. Add sauce; bring to the boil. Reduce heat to low; cook 20 minutes or until sauce is reduced slightly. Season to taste.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain.

5.Serve pasta topped with sauce, roasted tomatoes and basil.

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Ingredients

Method

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