| Linguine with Roast Vegetables And Smoked Bacon
1 Aubergine, sliced
Salt and freshly ground pepper
3 tablespoons of Olive oil
1 tablespoon of Freshly chopped basil
1 Clove garlic, crushed
1 Red pepper; deseeded and cut into 8
1 Yellow pepper; deseeded and into 8
1 Courgette, sliced
1 Onion, cut into wedges
2 large Tomatoes; skinned and cut into wedges
250 grams Dried linguine; (8oz)
250 grams Smoked back bacon; grilled (8oz)
15 grams Parmesan cheese; freshly shaved (1/2 oz) |
|
Sprinkle the slices of aubergine with salt, cover and leave for 30 minutes. Preheat the oven to 220ºC., 425ºF. Gas Mark 7. In a large bowl mix together the olive oil, freshly chopped basil, garlic and seasoning. 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. Cook the linguine following instructions on the pack, draining when cooked. 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. Serving Size 4 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.
Back to Linguine Recipes |
