Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and ...

Season well and place into an oven preheated to medium. Roast until the vegetables are soft tossing once or twice. Put the pasta on to boil in lightly salted water and drain when cooked.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

This recipe brings together the vibrant, rustic flavors of traditional ratatouille with the comforting satisfaction of pasta.

Tired of boring chicken for dinner? Try this flavorful high-protein recipe loaded with veggies and pasta that is perfect for weight loss.

Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 ...

Technique tip: Roast vegetables on individual sheet pans as they will finish cooking at different times due to their density. Check vegetables after 10 minutes and see if pan needs to be rotated.

Roast for 20 minutes ... Drain the cooked pasta in a colander. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4 ...

Boil some water and cook the pasta according to the instructions on the packet. 1 minute before your pasta is ready, lash spinach into the boiling water with the pasta. It'll only take a minute to ...