Recipe for Campanelle with Roast Vegetables

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil with a hint of basil
1 x	Red onion, cut into 8 pieces
1 x	Clove garlic, crushed (1 to 2)
1 x	Red and 1 green pepper, cut into 8 pieces
1 x	250 gram pac baby courgettes, (8oz)
1 x	150 gram pac baby corn, (5z)
250 gm	Campanelle, egg pasta cooked and drained (8oz)
1 x	185 gram can pitted black olives, drained (6 1/2oz)
175 gm	Feta cheese, diced (6oz)
1 pkt	Fresh basil

Instructions:

Instructions: Place the oil in a roasting tin and place on the top oven shelf in a preheated oven 200 C, 400 F, Gas Mark 6 for 2-3 minutes.

Carefully remove from the oven and add the onion, garlic, peppers, courgettes and corn. Coat with the oil and return to the oven for 35-40 minutes.

Stir in the freshly cooked and drained campanelle, olives, feta cheese, basil and seasoning to taste. Serve immediately with crusty bread.

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