Ingredients


3 zucchini, halved and sliced

1 large eggplant, cut into rounds then sliced

400g plum tomatoes, halved

1 tbsp garlic oil

1 tbsp olive oil, plus a drizzle

400g gluten free penne

140g pack diced pancetta

25g parmesan, grated, (optional)

handful basil leaves










Method


Heat oven to 220C/200C fan/gas 7.

Put the vegetables and garlic  oil in a large roasting tin, toss with the oil and season.

Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.

Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.

Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in.

Cook for 2-3 mins until golden, crisp and cooked though.

Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid.

Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Roasted vegetables & pancetta pasta
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