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Campanelle With Roast Vegetables Recipe

by Global Cookbook

Ingredients

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

1. 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 min.
2. Carefully remove from the oven and add in the onion, garlic, peppers, courgettes and corn. Coat with the oil and return to the oven for 35-40 min.
3. Stir in the freshly cooked and liquid removed campanelle, olives, feta cheese, basil and seasoning to taste. Serve immediately with crusty bread.

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