Preparation time: 15 mins, Cooking time: 20 mins
2tbsp extra virgin olive oil
½ courgette, cut into 1cm cubes
½ red pepper, cut into 1cm cubes
½ aubergine, cut into 1cm cubes
2tbsp pine nuts
1 lemon, zest and juice
salt and pepper to season
Preheat the oven to 200°C.
Place the vegetables on a baking tray lined with tin foil, drizzle with 1tbsp olive oil and season with salt and pepper. Roast in the oven for 20 mins until they have softened.
Place the pine nuts on a baking tray and toast in the oven for 8 mins until golden.
Cook the pasta according to packet instructions. Strain, return to the pan and stir through the remaining olive oil, lemon juice and zest. Add the roasted vegetables, pine nuts and mix through the rocket