Penne with Vegetable Ragu


A pasta dish full of vegetables and flavour.

Allergens: Contains dairy, gluten


  • Ingredient
  • Amount
  • Uncooked penne pasta
  • 1 and a 1/2 cups
  • Olive oil
  • 2 tbsp.
  • Onion, finely diced
  • 1 medium
  • Carrot, grated
  • 1
  • Prepared tomato sauce ( garlic, onion, tomatoes)
  • 2 cups
  • Fresh basil, chopped
  • 1/4 cup
  • Zucchini, sliced in rounds
  • 1 small
  • Eggplant, cut into chunky strips
  • 1 small
  • capsicum cut into chunky strips
  • 1 small
  • Spinach
  • 1 cup
  • Grated low fat cheese
  • 1/4 cup


  1. Preheat the oven to 180 Degrees C.
  2. Put a saucepan of water on the stove and bring to the boil, add the penne and cook until just soft. Drain the pasta, rinse with cold water and put aside.
  3. Place prepared zucchini, eggplant and capsicum onto a lined tray and pour 1 tablespoon of olive oil over them. Using your hands turn the veggies over to cover in the oil.
  4. Place in the oven and bake until soft .
  5. Heat 1 tablespoon olive oil in a deep sided fry pan on medium heat, add the onions and grated carrot and cook for 2-3 minutes stirring occasionally. Stir in the prepared tomato sauce and basil and reduce heat, allow to simmer gently for 10 minutes.
  6. Add the baked vegetables, spinach, and cooked pasta, stir gently till pasta has been reheated.
  7. Spoon into bowls and sprinkle with grated cheese to serve.

Serves: 4