Bacon And Roast Vegetable Penne

No-one needs to be stressed on a Monday night so whip up this quick pasta dish for dinner and everyone will be satisfied.

The ingredient of Bacon And Roast Vegetable Penne

• 500g butternut pumpkin peeled deseeded cut into 2cm pieces
• 1 fennel bulb ends trimmed thinly sliced
• 2 green zucchini ends trimmed thickly sliced
• 1 red onion halved cut into wedges
• 2 tbsp olive oil
• 1 x 125g pkt 98 per cent fat free bacon weight watchers brand cut into thin strips
• 200g penne rigate
• 1 3 cup loosely packed fresh basil leaves
• 80g shaved parmesan mil lel brand

The Instruction of bacon and roast vegetable penne

• preheat oven to 230u00b0c line 2 baking trays with non stick baking paper place pumpkin and fennel on 1 tray place the zucchini and onion on another tray brush with the oil place fennel and pumpkin on top shelf of preheated oven and zucchini and onion on bottom shelf bake for 10 minutes or until tender sprinkle pumpkin and fennel with bacon and bake for a further 10 minutes or until brown remove from oven
• meanwhile cook pasta in a saucepan of salted boiling water following packet directions or until al dente drain return to pan
• add the vegetable mixture and basil and toss to combine divide among serving bowls sprinkle with parmesan to serve

Nutritions of Bacon And Roast Vegetable Penne

fatContent: 454 1 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 49 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 23 grams protein
sodiumContent: n a

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