Although this is one of my longer cooking time recipes, it's a sling it in the oven job. Great if you're a parent because you could put this in the oven and with only one stir, have it ready by the time you've got your little darlings in bed.
If you like a more substantial portion, just have more pasta.
80g, 2.5oz red pepper
80g, 2.5oz courgette (zucchini)
1 clove of garlic, whole, still in it's skin
A few sprigs of rosemary
A few sprigs of thyme
Coarse sea salt
60g, 2oz Dried pasta, I used wholemeal penne
Cut the vegetables into pieces and put in a baking dish with the whole garlic clove. Add the oil and break up the herbs and add to the top. Season with a large pinch of salt.
Bake in an oven at approx 220oC, 425F, Gas Mark 7, no need to preheat unless your oven takes a long time to get to temperature.
Roast for approx 30 minutes or until browned, even slightly blackened at the edges. Turn once during it so it cooks evenly.
When the vegetables are nearly ready (or even once they're cooked, it's fine to eat them lukewarm rather than hot), cook the pasta following pack instructions.
When the vegetables are cooked, take out the garlic clove and squeeze out the now soft inside onto a clean plate. Crush this with a fork.
Drain the pasta and mix in the crushed roasted garlic, followed by the rest of the roasted vegetables. Season with a little more salt if liked and serve.
I've linked this lovely recipe up here. Linked up to real food fridays.
Linked up to Simply Natural Saturdays.
Linked up to the happy healthy green and natural party hop.