Summer Fusilli Pasta
Ingredients
- 1 medium red onion, cut into wedges
- 2 courgettes, cut into chunks
- 3 garlic cloves, unpeeled
- 3 tbsp olive oil
- 250g punnet cherry tomatoes
- 140g Flocons Gluten Free fusilli pasta
- Handful of basil leaves
- Freshly grated parmesan, to serve
Method
- Put a large pan of water on to boil. Preheat the oven to fan 200C/conventional 220C.
- Put the onion, courgettes and garlic into a large ovenproof dish.
- Slosh over the olive oil, season well and give everything a quick stir, then roast for 15 minutes.
- Stir the tomatoes into the veg and continue roasting for 15 minutes more. At the same time, bring a large pan of salted water to a boil so the sauce and pasta will be finished at the same time.
- Drop the Flocons Gluten Free Fusilli pasta into the boiling water and cook for approximately six minutes.
- Drain the Flocons Gluten Free Fusilli pasta. Take the vegetables out of the oven and pop the garlic cloves out of their skins.