Roasted Vegetable Pasta

Ingredienti

• 1 cucchiaio da tavolo lemon rind, finely grated
• 4 oncia button mushrooms, halved
• 1 cucchiaio da tavolo fresh parsley, chopped
• 1 piccolo green pepper, finely sliced
• 8 ciliegie tomatoes, halved
• 1 piccolo red pepper, finely sliced
• 12 oncia pasta
• 16 oncia chickpeas, drained
• 2 oncia vegetable fat spread, melted

Preparazione

1. In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside.
2. Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray.
3. Cook in a preheated oven at 400 °F (200 °C) for 10 minutes.
4. Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes.
5. Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain.
6. Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately.