ROAST PUMPKIN & ZUCCHINI PASTA
SERVES 4
INGREDIENTS
• 600g butternut pumpkin, seeded, peeled, chopped• Olive oil spray• 250g punnet cherry tomatoes, pierced (see tip)• 2 zucchinis, sliced• 1 red onion, thinly sliced• 1 red capsicum, seeded, sliced• 1 garlic clove, crushed• 375g packet fettuccine• 100g low-fat ricotta, crumbled• 2 tbsp toasted pine nuts• 1/2 cup basil leaves and salad, to serve METHOD
1 Preheat oven to moderate, 180°C. 2 Place pumpkin in a large baking dish with enough room for the other vegetables. Spray with olive oil and season to taste. Toss well. Bake 20 minutes. 3 Add tomatoes, zucchini, onion, capsicum and garlic to pan, spray with oil and toss to combine. Bake for further 12-15 minutes, until pumpkin is golden and tender. 4 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions, until tender.…
