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Roasted Vegetable Pasta with Salmon

Recipe Information

Ingredients

• 3 red peppers, deseeded and cut into 2cm pieces
• 3 courgettes, cut on a diagonal into 2cm pieces
• 1 aubergine, cut into 2cm dice
• 4 x 15ml spoons olive oil
• 185g can pitted black olives, drained and halved
• 2 x 230g packs organic salmon fillets
• 300g spirali, cooked and refreshed, reserving 150ml of the cooking liquor
• 355g jar Zest mushroom and green pepper pasta sauce
• 20g pack flat leaf parsley, finely chopped

Method

Preheat the oven to 220°C, 425°F, Gas Mark 7.

Place the pepper, courgette and aubergine into a roasting tin, drizzle over the olive oil and season. Cook for 20-30 minutes or until golden.

Remove from the oven and stir in the olives, put to one side.

Lightly oil a griddle pan or frying pan and cook the salmon according to the pack instructions.

In the meantime in a saucepan combine together the roasted vegetables, pasta and sauce. Cook over a moderate heat for 4-5 minutes.

Transfer to individual serving plates, top with a salmon fillet and sprinkle liberally with the parsley and serve immediately.