Quick & Easy

Rigatoni with oven-roasted vegetables

This delicious vegetarian pasta is a fresh and tasty weeknight dinner.
rigatoni with oven-roasted vegetables



1.Preheat oven to 220°C/425°F.
2.Place onion, squash, zucchini on a large oven tray; drizzle with 2 tablespoons of the oil. Roast 20 minutes. Add tomatoes to tray, roast a further 10 minutes or until onion is golden and softened and tomatoes begin to split. Remove tomatoes from tray; cover to keep warm.
3.Heat remaining oil in a large frying pan over medium-high heat; add roasted zucchini and squash, cook, stirring, 1 minute. Add wine; cook until reduced by half. Add sauce; bring to the boil. Reduce heat to low; cook 20 minutes or until sauce is reduced slightly. Season to taste.
4.Meanwhile, cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain.
5.Serve pasta topped with sauce, roasted tomatoes and basil.

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