Cook mode
Ratatouille Pasta Salad with Crisp Herby Crumbs
Roasted aubergine, courgette and pepper folded through tomato pasta with lemon parsley crumbs.
35 min580 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
580 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 580 kcal |
| Protein | 16g |
| Carbohydrate | 65.3g |
| of which sugars | 11.8g |
| Fat | 20.6g |
| of which saturates | 5.8g |
| Fibre | 10g |
| Salt | 1g |
Cook mode
Prepare the vegetables
Heat the oven to 220C/200C fan/gas 7. Cut the aubergine, courgettes and red peppers into 2cm pieces, thinly slice the red onion, grate the garlic and finely chop the parsley.
Timer: 8 min