• 4 large carrots, peeled and cut in chunks
• 1 small onion, cut into wedges
• 8 small potatoes, halved
• 2 zucchinis, cut in chunks
• 2 tbsp olive oil
• ¾ tsp dried basil
• ¾ tsp dried oregano
• ½ tsp salt
• ¼ tsp pepper
• 1 yellow capsicums, cut into thin strips
• 1 red capsicums, cut into thin strips
• 4 tsp balsamic vinegar

• 500 g Loprofin Penne

1. Preheat oven to 220°C. Place the carrots, onion, potatoes, zucchini, oil, ½ the teaspoon of basil, ½ the teaspoon of oregano, salt, and pepper in a roasting pan. Toss to mix and roast for 20 minutes.
2. After the vegetables have roasted, add the capsicums, the remaining ¼ teaspoon of basil and ¼ teaspoon of oregano, and the balsamic vinegar. Stir well and continue roasting for an additional 10 minutes, or until vegetables are tender, but not overly soft. Remove from oven and keep warm until the pasta is cooked. 
3. Fill a large pot ¾ full with water and bring to a boil. Add the oil, salt and Loprofin Penne. Return to a boil, stirring, reduce the heat slightly and cook for 8-10 minutes, stirring occasionally to prevent the pasta from sticking together. When cooked, drain and rinse with cold water.
4. Toss pasta and vegetables together. Season with salt and pepper to serve.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.