Pesto pasta salad with roasted veg and baked ricotta
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Time to make:
$4.75 per serve
(at time of publication)
Full ingredients list:
1 small eggplant, thinly sliced
2 medium zucchinis, thinly sliced
2 capsicums (1 red, 1 yellow), thinly sliced
250g reduced-fat fresh ricotta
1 teaspoon chopped fresh oregano
250g gluten-free penne
1/4 cup gluten-free store-bought basil pesto
4 cups rocket
1/4 cup pine nuts, toasted
2 tablespoons shaved parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat the oven to 200°C and line 2 baking trays with baking paper. Arrange the thinly sliced eggplant, zucchini and capsicum over one-and-a-half trays.
Step 2Place the fresh ricotta on half of the second baking tray. Scatter with chopped oregano and season with pepper. Spray liberally with olive oil. Bake both trays for 25–30 minutes.
Step 3Meanwhile, cook the pasta in a large pot of boiling water according to the instructions set out on the packet. Drain.
Step 4Combine roasted vegetables, pasta and pesto in a large bowl. Stir through rocket. Break baked ricotta over the top and scatter with pine nuts. Divide among 4 serving bowls and sprinkle with shaved parmesan, to serve.
*You could try the new San Remo Pulse Pasta for another gluten-free (GF) alternative that provides more fibre and protein than regular GF pasta.
About this recipe
First published: January 2018