Roasting the vegetables adds a great flavour to this dish then the light lemon and olive oil dressing just brings it all together.
Servings 6people
Total Time 45 minutesmins
Ingredients
400grpasta
1courgette
1red onion
1red pepper
1yellow pepper
2cupssugar snap peas
salt and pepper
olive oil
For the dressing:
¼cupolive oil
¼cupfreshly squeezed lemon juice
1tspdijon mustard
pine nuts to top
Instructions
Preheat the oven to 220oc.Chop the courgette, onion and peppers into similar size pieces then place on a baking tray with the sugar snap peas, drizzle with olive oil and season with salt and pepper. Place into the oven for around 30 minutes until tender and slightly charred.
Cook the pasta in salted boiling water according to the packet instructions then drain.
To make the dressing simply mix the ingredients together and season.
Once cooked tip the roasted vegetables into the pasta and stir well then pour over the dressing and mix until everything is coated.
Pour into individual plastic pots then sprinkle with some toasted pine nuts.