Roasted Vegetable and Watercress Linguine
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
1 red pepper, deseeded and chopped1 yellow pepper, deseeded and chopped
1 red onion, chopped
2 tbsp olive oil
100g chestnut mushrooms, halved
2 courgettes, chopped
2 garlic cloves, crushed
2 tbsp pine nuts
225g linguine
85g bag watercress
method:
- Preheat the oven to 220C/400F/Gas 6. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.
- Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 minutes. Add the pine nuts and return to the oven for a final five minutes until the pine nuts are golden and the vegetables tender and lightly charred.
- Meanwhile, cook the linguine in boiling water for five minutes or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.
www.watercress.co.uk
_825_550_int.jpg "Summer Buddha Bowl")
