Pasta provencale - quick and easy!

In our busy lives quick, healthy meals are essential. After coming home from a long day at work the last thing we want to do is spend hours in the kitchen! This recipe is not only super quick and fuss free, it is full of delicious vegetables. All fresh produce in this recipe can be ordered from The Lettuce Shop website, we will deliver it straight to your front door. It doesn’t get much easier than that!

Ingredients:

300g penne

1 punnet cherry tomatoes, whole

1 zucchini, chopped

½ brown onion, diced

6-8 mushrooms, halved

1-2 cloves garlic, crushed

¼ cup basil leaves

Handful of pine nuts

Olive oil

Balsamic vinegar

Sea salt & cracked black pepper

Romano cheese, freshly grated

Method:

Bring a large pot of salted water to the boil and cook the penne according to the packet instructions. Preheat oven to 200^oC.

In a baking dish place tomatoes, zucchini, garlic and onion. Drizzle with a generous amount of olive oil and season with freshly ground sea salt and black pepper. Roast in the oven for 10-12 minutes, then add mushrooms and roast for a further 5 minutes. If you like your mushrooms softer you could place them in with the other vegetables.

Remove tray from the oven and place the tomatoes into a bowl, squash with a fork. Drizzle with balsamic vinegar and mix gently. Add the remaining vegetables.

Heat up a large frying pan and pour the roasted mixture into the pan. Add the cooked pasta and toss until the sauce is mixed through nicely. Remove from the heat, add some torn basil leaves, pine nuts and season. After serving top with freshly grated Romano cheese.