1 packet of Mancini pasta
½ sweet potato, peeled and thinly sliced
½ eggplant, peeled and thinly sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 zucchini, thinly sliced
Salt and pepper
1 tub Palomba bruschetta mix
3 cups baby spinach
300gm Borello ricotta, drained in a small sieve
½ cup grated parmesan cheese
Line baking trays with greaseproof paper and lay the vegetables flat before drizzling with oil and sprinkling over salt and pepper. Bake in a 180° oven for 10 – 15 minutes or until cooked through and beginning to colour on the edges. You may have to do this in batches. Meanwhile cook the pasta as per the instructions saving a cup of the pasta water to finish the sauce. Put the pasta back into its pot and stir through the vegetables, bruschetta mix, spinach, ricotta and parmesan. Add a little of the pasta water to moisten the sauce if need be. Serve with extra parmesan and fresh basil.
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