Roasted Pepper, courgette and feta pasta

Gluten-free roasted pepper, courgette and feta pasta.

Serves 4

Ingredients

2 courgettes, cut into 1.5cm cubes 2 red pepper, cut into 1.5cm cubes 1 tbsp extra virgin olive oil 250g gluten-free pasta 325g frozen shelled broad beans ½ x 25g bunch fresh flat-leaf parsley, chopped, plus extra to garnish Zest and juice 1 lemon 2 tsp extra virgin olive oil 100g reduced-fat feta, crumbled

Method

• Pre-heat the oven to 220°C/fan 200°C/gas 7

• Line a large baking tray with baking paper. Put the courgette and pepper in the tray, then drizzle with olive oil. Roast for 25–30 min until tender.

• Meanwhile, cook the gluten free pasta in a large pan according to the pack instructions, adding the beans for the last 3 min. Drain, then return everything to the pan.

• Add the roasted veg to the pasta with the parsley, most of the lemon zest, the lemon juice, olive oil and feta. Toss and season with black pepper. Divide among 4 plates, garnish with extra parsley and the remaining lemon zest, then serve.