Wednesday, 14 March 2012

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
  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

Smaklig måltid (swedish for enjoy your dinner)!!!

Yours in Health & Fitness,

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