Some readily available ingredients are combined to create this tasty pasta.
Ingredients
- 500g butternut pumpkin, peeled, cut into 2cm pieces
- 1/4 cup olive oil
- 350g fettuccine
- 175g shortcut rindless bacon, chopped
- 100g baby rocket
- 100g feta, crumbled
- crusty bread, to serve
Method
- Step 1Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin and 1 tablespoon oil in a bowl. Season with salt and pepper. Toss to combine. Transfer to prepared tray. Bake for 25 to 30 minutes or until golden and tender.
- Step 2Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 3Heat pan over medium-high heat. Cook bacon, stirring, for 3 to 4 minutes or until golden and crisp.
- Step 4Reduce heat to low. Return pasta to pan. Add pumpkin, rocket and remaining oil. Toss to combine. Season with salt and pepper. Top with feta. Serve with crusty bread.
Nutrition
2986 kj
Energy
29.3g
Fat Total
9.5g
Saturated Fat
4.7g
Fibre
27.5g
Protein
55mg
Cholesterol
1037mg
Sodium
81.2g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Replace Greek feta with crumbled ricotta and save around $2.16 in total.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0