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Roast Vegetables with Green Olives and Ricotta Recipe
|Aubergine||1 , cut into 1/2 inch cubes|
|Pepper||1 , cut into 1/2 inch cubes (Red Or Yellow)|
|Fennel bulb||1 Small, cut into 1/2 inch cubes|
|Ripe tomatoes||4 , cut into quarters|
|Whole garlic||6 Clove (30 gm), peeled|
|Crushed chili flakes||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon|
|Dried pasta||1 Pound (500 Gram)|
|Extra virgin olive oil||1 Tablespoon (Additional For Tossing)|
|Pitted green olives||4 Ounce (125 Gram)|
|Ricotta||4 Ounce, crumbled (125 Gram)|
|Basil leaves||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan||1 Tablespoon (To Serve)|
Calories 807 Calories from Fat 308
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 17.8 mg
Sodium 231.1 mg9.6%
Total Carbohydrates 101 g33.7%
Dietary Fiber 10.7 g42.7%
Sugars 9.5 g
Protein 22 g44.5%
Vitamin A 27.5% Vitamin C 46%
Calcium 16.5% Iron 18.3%
*Based on a 2000 Calorie diet
Toss aubergine, red or yellow pepper, fennel, tomatoes and garlic with chilli flakes and oil to coat well.
Spread out on a baking tray.
Sprinkle with salt and pepper.
Roast until soft and lightly charred, 20-25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Return drained pasta to the warm pasta pot and toss in 2 tbsp additional olive oil.
Add roasted vegetables to pasta and toss well to coat.
Add olives, ricotta and basil.
Serve immediately with parmesan.