Campanelle With Roast Vegetables Recipe

• 2 Tbsp. Extra virgin olive oil with a hint of basil
• 1 x Red onion, cut into 8 pcs
• 1 x Clove garlic, crushed (1 to 2)
• 1 x Red and 1 green pepper, cut into 8 pcs
• 1 x 250 gram pac baby courgettes, (8oz)
• 1 x 150 gram pac baby corn, (5z)
• 250 gm Campanelle, egg pasta cooked and liquid removed (8oz)
• 1 x 185 gram can pitted black olives, liquid removed (6 1/2oz)
• 175 gm Feta cheese, diced (6oz)
• 1 pkt Fresh basil Salt and freshly grnd black pepper

1. Place the oil in a roasting tin and place on the top oven shelf in a preheated oven 200 C, 400 F, Gas Mark 6 for 2-3 min.
2. Carefully remove from the oven and add in the onion, garlic, peppers, courgettes and corn.
3. Coat with the oil and return to the oven for 35-40 min.
4. Stir in the freshly cooked and liquid removed campanelle, olives, feta cheese, basil and seasoning to taste.
5. Serve immediately with crusty bread.

extra virgin olive oil, red onion, clove garlic, red, gram pac baby courgettes, corn, gm campanelle, black olives, cheese, salt

Taken from cookeatshare.com/recipes/campanelle-with-roast-vegetables-98265 (may not work)