Roasted Veg with Penne

By Scott Marley

Serves 2 2 large salad onions, trimmed and cut into sixths; 2 cloves garlic, halved; 1 red pepper, 1 green pepper and 1 yellow pepper, all halved, deseeded and cut into thick strips; 100g baby carrots, trimmed and halved; 1 bulb fennel, trimmed and cut into thick slices; 90ml extra-virgin olive oil; coarse sea salt and freshly ground black pepper; 200g dried penne pasta Preheat the oven to its highest setting. Put all the vegetables in a large roasting tin. Add the oil and seasoning and mix well. Cook for 20-25 minutes, stirring occasionally. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions (this usually takes 5-7 minutes). Put bowls in oven to warm. Drain the pasta and toss together with the roasted vegetables. Spoon into the warmed bowls, top with freshly ground black pepper and serve immediately.

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