TGIF!

Pasta night…..

Pasta with roast pumpkin, feta & basil (vegetarian)

Ingredients (serves 4)

• 375g fettucine
• 1/2 small butternut pumpkin (500g), peeled, sliced 1cm thick
• 1/4 cup (60ml) olive oil
• 2 tbs lemon juice
• 1 tsp finely grated lemon zest
• 125g feta, crumbled
• 3 roasted red capsicum (180g), thickly sliced
• 1 cup baby basil leaves

Method

1. Preheat the oven to 200°C.
2. Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
3. Meanwhile, toss the pumpkin with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
4. For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
5. 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.

This recipe is from Taste and comes out of that great magazine called Delicious.  You can subscribe to Delicious at iSubscribe.