Ingredients

• 120g Benna Light Irkotta
• 1 medium sized red bell pepper
• 1 medium size zucchini chopped
• Handful of tomatoes chopped in half
• 1 medium sized onion
• 3 garlic cloves
• 2 tbsps olive oil
• Salt and pepper
• Parmesan cheese
• Basil leaves

Instructions

1. In baking tray add all your veggies, add olive oil, salt and pepper.
2. Bake for 15 minutes covered and 15 minutes uncovered
3. Boil the pasta
4. Let the roasted vegetables to cool for a few minutes and bland.
5. Add your cooked pasta, Benna Light Irkotta, Parmesan cheese and basil. Mix well.
6. Serve the pasta with a bit of Benna Light Irkotta on top and fresh basil.