- 300g/10½oz farfalle pasta
- 8, chopped sun dried tomatoes
- 3 tbsp sun dried tomato oil
- 200g/7oz, cut into bite-sized cubes turkey or chicken
- 1, diced yellow pepper
- 200g/7oz, halved lengthways baby plum tomatoes
- 210g pack, drained and halved mozzarella pearls
- handful, torn if large basil leaves
Remove items you already have in your ingredients list above to see the difference.
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- farfalle pasta300g/10½oz0.69
- sun dried tomatoes8, chopped1.80
- sun dried tomato oil3 tbsp2.85
- turkey or chicken200g/7oz, cut into bite-sized cubes4.25
- yellow pepper1, diced0.70
- baby plum tomatoes200g/7oz, halved lengthways1.00
- mozzarella pearls210g pack, drained and halved1.90
- basil leaveshandful, torn if large0.55
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Preheat the oven to 200°C (180°C fan). Chop the aubergine, courgette, and red pepper into bite-sized pieces and halve the cherry tomatoes. Place on a baking tray.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly. Roast in the oven for 25-30 minutes until tender and slightly caramelised.
While the vegetables are roasting, cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and return to the pot.
Finely chop the garlic and add it to the cooked pasta along with the juice of one lemon, remaining olive oil, and chopped basil. Toss to combine.
Add the roasted vegetables, black olives, and crumbled feta cheese to the pasta. Gently mix everything together until well combined. Adjust seasoning with salt and black pepper if needed.
