Campanelle With Roast Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil with a hint of |
| basil | ||
| 1 | Red onion, cut into 8 pieces | |
| 1 | Clove garlic, crushed 1 to | |
| 1 | Red and 1 green pepper, cut | |
| into 8 pieces | ||
| 1 | 250 gram pac baby | |
| courgettes 8oz | ||
| 1 | 150 gram pac baby corn | |
| 5oz | ||
| 250 | g | Campanelle, egg pasta cooked |
| and drained 8oz | ||
| 1 | 185 gram can pitted black | |
| olives drained 6 1/2oz | ||
| 175 | g | Feta cheese, diced 6oz |
| 1 | Fresh basil | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
2 Place the oil in a roasting tin and place on the top oven shelf in a preheated oven 200 øC, 400 øF, Gas Mark 6 for 2-3 minutes. Carefully remove from the oven and add the onion, garlic, peppers, courgettes and corn. Coat with the oil and return to the oven for 35-40 minutes. Stir in the freshly cooked and drained campanelle, olives, feta cheese, basil and seasoning to taste. Serve immediately with crusty bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 143
Total Fat: 16.3g
Cholesterol: 38.9mg
Sodium: 1052.5mg
Potassium: 367.3mg
Carbohydrates: 28.6g
Fiber: 3.3g
Sugar: 1.9g
Protein: 10.9g