Serves: 1

Aubergine Rigatoni

Calories: 277 kcal
738

Method

  • 1. Pre heat oven to 200C.
  • 2. Roughly chop all of the vegetables.
  • 3. Place in a roasting tin with a little Fry Light dried herbs salt pepper chilli flakes red wine vinegar and a bashed garlic clove. Roast for about 1 hour.
  • 4. Cook the pasta.
  • 5. Roast the whole tomatoes for 15 minutes.
  • 6. Mix the roasted vegetables in with the cooked rigatoni. Serve with the fresh basil crumbled feta cheese and roasted tomatoes on top.