Campanelle With Roast Vegetables Recipe

• 2 Tbsp. Extra virgin olive oil with a hint of basil
• 1 x Red onion, cut into 8 pcs
• 1 x Clove garlic, crushed (1 to 2)
• 1 x Red and 1 green pepper, cut into 8 pcs
• 1 x 250 gram pac baby courgettes, (8oz)
• 1 x 150 gram pac baby corn, (5z)
• 250 gm Campanelle, egg pasta cooked and liquid removed (8oz)
• 1 x 185 gram can pitted black olives, liquid removed (6 1/2oz)
• 175 gm Feta cheese, diced (6oz)
• 1 pkt Fresh basil Salt and freshly grnd black pepper

Directions