You might have some pumpkin leftover from Halloween….
Looking for something the whole family will love that’s tasty & healthy….but most importantly doesn’t break the budget??!
Not only is pumpkin good for your gut microbiome, it is also high in calcium, magnesium, beta-carotene, phosphorous, potassium & vit C!
Serves 8
Ingredients:
- 400g pumpkin, roughly chopped
- 1 large red capsicum, chopped
- 1 onion, cut into wedges
- 250g pulse pasta
- 2x 400g canned diced tomatoes
- 2-4 cloves garlic, crushed
- 120g baby spinach
- 375g light ricotto
- 1C grated cheese
- 1-1.5Tbsp olive oil
- sage/basil/rosemary (fresh or dried)
Method:
- Preheat oven to 200/180oC fan forced ove. Grease 1.75L ovenproof dish, line with baking paper.
- Place pumpkin, capsicum & onion on tray, drizzle with oil. Roast for 20mins or until pumpkin is tender. Remove from oven.
- Cook pasta in large saucepan as directed, or until al dente. Drain, reserving 1/2C pasta water. return to saucepan.
- Add roasted veggies, diced tomatoes, reserved pasta water & garlic to the pasta. Season with pepper to taste.
- Stir through spinach. Spoon mixture into prepared oiled baking dish. dollop[ ricotto over the pasta, sprinkle with cheese. Bake for 15mins or until golden brown.
- Heat oil & cook sage/rosemary/basil for 30secs or until crispy. Drain on paper towel…serve on top of pasta.
Nutrition per serve: 1210kj, 18g protein, 10g fat, 4g sat fat, 28g carbs, 9g sugars, 6g dietary fibre, 180mg sodium.
Shared from Woolworths Fresh Ideas June 2023 edition.
