Full of flavour, this vegetarian pasta dish is guaranteed to please everyone at the table.
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
Directions:
- 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.
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