Name: Eggplant Zucchini Pancetta And Agnolotti Salad Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

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This eggplant, zucchini, pancetta and agnolotti salad is proudly brought to you by latina fresh and taste. Com. Au. 

How to make Eggplant Zucchini Pancetta And Agnolotti Salad Recipe

Taste

Crawler

Italian

<p>This eggplant, zucchini, pancetta and agnolotti salad is proudly brought to you by latina fresh and taste. Com. Au. </p>

1 medium eggplant,  cut cubes

Large zucchini,  coarsely chopped

Yellow capsicum,  seeded,  coarsely chopped

Grape Tomatoes

Piece pancetta,  cut into batons

Extra virgin olive oil,  plus extra to serve

Baby salted capers

Thyme sprigs

Latinatm fresh filled pasta,  spinach and ricotta agnolotti

Goat's cheese,  crumbled

Preheat oven to 200c. Combine eggplant, zucchini, capsicum, tomato and pancetta in a large roasting pan. Drizzle with oil and sprinkle capers and thyme. Roast for 20 minutes or until tender and tomatoes begin to collapse.

step 1

Meanwhile, cook latina fresh filled pasta, spinach & ricotta agnolotti following packet directions until al dente. Drain well.

step 2

Add pasta to eggplant mixture and toss to combine. Divide among serving plates. Top with baby rocket leaves and sprinkle with goat's cheese. Drizzle with oil and serve immediately.

step 3