Monday
ROASTED PUMPKIN & SALAMI FETTUCINE
SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 2884kJ
• 1kg butternut pumpkin, peeled, cut into 1.5cm pieces• ¼ cup olive oil• 4 garlic cloves, finely sliced• 1 tsp dried chilli flakes• 100g sliced salami, torn• 375g fettuccine• ¼ cup lemon juice• 2 tsp finely grated lemon rind• 120g baby spinach leaves• 2 green onions, thinly sliced• shaved parmesan, to serve 1 Preheat oven to hot, 200°C.
2 In a large roasting dish, toss pumpkin, 1 tbsp oil, garlic and chilli. Season. Bake 25 mins, adding salami in final 5 mins.
3 Meanwhile, in a large saucepan of boiling salted water, cook pasta following packet instructions. Drain and set aside.
4 In a jug, whisk remaining oil, juice and zest. In a large bowl, toss pasta with roasted pumpkin mixture, dressing, spinach and…
