Name: Roast vegetable spelt pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium (600g) eggplant, chopped coarsely; 3 large (450g) zucchini, sliced thickly; 1/3 cup (80ml) extra virgin olive oil; 1 lemon, rind finely grated and juiced; 120 g fresh ricotta; 1 cup (80g) finely grated parmesan; 400 g spelt pasta; 2 medium (300g) ripe tomatoes, chopped; 1/4 Spanish onion, sliced thinly; 1/2 cup fresh basil leaves

Roast vegetable spelt pasta

Looking for a quick, easy and nutritious dinner or lunch? Well, spelt flour is a nuttier, more flavourful option than regular pasta and with roasted vegetables, you can't go past this.

Serves 4

Cook

30M

Ingredients

2 medium (600g) eggplant, chopped coarsely

3 large (450g) zucchini, sliced thickly

1/3 cup (80ml) extra virgin olive oil

1 lemon, rind finely grated and juiced

120 g fresh ricotta

1 cup (80g) finely grated parmesan

400 g spelt pasta

2 medium (300g) ripe tomatoes, chopped

1/4 Spanish onion, sliced thinly

1/2 cup fresh basil leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine eggplant, zucchini, 3 tablespoons of the olive and the juice of the lemon on a large tray lined with baking paper. Season well with salt and freshly ground pepper and toss to coat. Roast for about 20 minutes, or until eggplant is browned and tender.

2.Combine the ricotta, lemon rind and half the parmesan in a medium bowl. Season with salt and freshly ground black pepper.

3.Cook the pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tablespoons of pasta water. Return pasta and the reserved water to the warm pan. Add ricotta mixture and stir to coat pasta. Add eggplant, zucchini, tomato, onion, basil and remaining olive oil; toss gently to combine. Serve with the remaining parmesan.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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