The boys in the
family may not be so happy, but I’m making vegetarian pasta today. It’s very
nice, and you can always add a couple of boiled eggs for protein if you would
like.
Pasta with roast pumpkin, feta & basil
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
- Preheat the oven to 200°C.
- Cook the pasta in a saucepan of
boiling salted water until just tender, then drain.
- 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.
- 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
Smaklig måltid (swedish for enjoy your dinner)!!!
Yours in Health & Fitness,
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