I'm going through a massive pasta phase at the moment, I normally only eat pasta once every couple of weeks but currently I can't get enough of the stuff. I've been so busy with work that cooking long winded stews and curries just hasn't been an option. This Mediterranean inspired dish was something I cooked up to use up some left over vegetables I had, I didn't realize how delicious and healthy it was going to be! Since I cooked this a couple of weeks back, I've had it a further three times! This dish contains 485 calories.
Ingredients - Serves 2
2 Courgettes, chopped into chunks
2 Peppers, chopped into chunks
4 Tomatoes, cut in to quarters
1 Tablespoon of Olive Oil
A Large Pinch of Chili Flakes
Salt & Pepper, to season
100g Penne Pasta
400g Tin of Butter Beans, drained and rinsed
60g Reduced Fat Feta, crumbled
Method - Takes 35 Minutes
1. Preheat oven to 250c. Add the chopped vegetable to a roasting dish, drizzle over the olive oil and sprinkle with the chili flakes and salt and pepper, shake to combine. Roast in the hot oven for 30 minutes, giving the dish a shake half way through.
2. 10 minutes before the veggies are cooked, cook the penne in a pan of boiling water. Add the butter beans to the roasting dish with the vegetables, shake to combine and continue to cook for the last 10 minutes.
3. Once the veggies and pasta are cooked, drain the pasta and add to the roasting dish, add the crumbled feta and stir to combine. Serve immediately.