 Preparation Time |
15mins
|
 Cooking Time |
30mins
|
 Level |
Medium
|
 Serves |
4
|
|
Free Food
|
FF
|
1 Red Pepper
1 Courgette
1 Leek
1/4 plate Pasta
1 tin Tomatoes
1 tin Frozen Peas
60g Low Fat Mozzarella Cheese (optional)
Chop into wide strips, 1 red pepper, 1 courgette, 1 leek, ½ onion and chop handful of mushrooms and a clove of garlic.
Toss all the ingredients on to a baking tray season with salt and pepper and tbsp dried herbs of your choice.
Roast until tender. Cook 240g of pasta in a pan as per packet instructions.
In a large bowl toss the roasted vegetables, pasta and tin of tomatoes, some frozen peas, 60g low fat mozzarella cheese, mix well together.
Pour the pasta into a dish, top with 30g parmesan cheese.Bake until golden and serve with a crunchy salad.
Serves 4
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