Discover the vibrant and hearty flavors of summer with this Roasted Summer Veg & Pancetta Pasta recipe. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this dish combines tender roasted vegetables with crispy pancetta and al dente penne for a meal that’s as wholesome as it is delicious. With a cooking time of just 45 minutes, it’s an ideal choice for busy days when you want something both nutritious and flavorsome.
Oven-roasted courgettes, aubergine, and baby plum tomatoes are the stars of this dish, caramelizing beautifully to bring out their natural sweetness. The addition of whole garlic cloves, roasted in their skins, adds a mellow depth of flavor, while crispy pancetta lends a savory, smoky richness. A generous sprinkle of Parmesan cheese and fresh basil leaves ties everything together, creating a dish that’s fresh, fragrant, and utterly comforting.
Not only is this recipe a feast for the senses, but it’s also a powerhouse of nutrients. With a balanced mix of protein, healthy fats, and complex carbohydrates, it’s a meal that will keep you energized. Plus, it’s versatile enough to serve as a side dish, a main course, or even a crowd-pleasing main dish at your next gathering. Whether you’re a seasoned cook or a kitchen novice, this Roasted Summer Veg & Pancetta Pasta is sure to become a go-to favorite in your recipe collection.
