PASTA WITH ROAST BUTTERNUT SQUASH, FETA & BASIL - VEGETARIAN
This is delightful with a handful of pine nuts tossed in with the squash and peppers for the last 4-5 minutes of baking - don't let them colour.
Provided by Lynne Krywulycz
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
- Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
- For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
- Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.
Nutrition Facts : Calories 544.2, Fat 22.7, SaturatedFat 6.9, Cholesterol 96.2, Sodium 995.4, Carbohydrate 70.6, Fiber 4, Sugar 4.3, Protein 17.2
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