Linguine with roast vegetables and smoked bacon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Aubergine; sliced | |
| Salt and freshly ground black pepper | ||
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Freshly chopped basil |
| 1 | Clove garlic; crushed | |
| 1 | Red pepper; deseeded and cut | |
| ; into 8 | ||
| 1 | Yellow pepper; deseeded and cut | |
| ; into 8 | ||
| 1 | Courgette; sliced | |
| 1 | Onion; cut into wedges | |
| 2 | larges | Tomatoes; skinned and cut |
| ; into wedges | ||
| 250 | grams | Dried linguine; (8oz) |
| 250 | grams | Smoked back bacon; grilled until crisp |
| ; (8oz) | ||
| 15 | grams | Parmesan cheese; freshly grated or |
| ; shaved (1/2 oz) | ||
Directions
1. Sprinkle the slices of aubergine with salt, cover and leave for 30 minutes.
2. Preheat the oven to 220øC, 425 øF, Gas Mark 7.
3. In a large bowl mix together the olive oil, freshly chopped basil, garlic and seasoning.
4. Rinse and pat dry the aubergine slices and place in the bowl with the remaining vegetables. Toss in the olive oil mixture until well coated.
Spread the vegetables onto a large baking tray and place in the preheated oven for 30-40 minutes or until the vegetables are tender and browned, turning occasionally.
5. Cook the linguine following instructions on the pack, draining when cooked.
6. Cut each rasher of bacon into 4 pieces and add to the linguine with the roasted vegetables. Toss to mix and serve topping with the parmesan.
Converted by MC_Buster.
NOTES : A meal with Mediterranean style, linguine combined with flavourful roasted vegetables and tasty bacon.
Converted by MM_Buster v2.0l.