Angel hair pasta with pumpkin and basil pesto

Photographer: Carolyn Robertson

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

3 cups butternut pumpkin, cut in 1cm cubes

spray oil

salt and pepper, to taste

350g egg noodles or thin spaghetti

120g basil pesto

300g reduced-fat ricotta cheese

2 cups rocketarugulaX, washed

2 tablespoons grated parmesan cheese

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Instructions

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1 Preheat oven to 190°C. Place water for pasta on stove to boil.

2 Place pumpkin in a roasting dish. Spray with oil and lightly season. Roast for 15-20 minutes until soft.

3 Cook pasta following packet directions. Drain then return pasta to saucepan. Add pesto, ricotta, rocket and parmesan. Toss well.

4 Gently mix through roasted pumpkin. Season to taste and serve garnished with fresh basil if preferred.

HFG tip

This recipe is not suitable for those following a low-sodium diet.

Nutrition Info (per serve)

Calories 594 cal

Kilojoules 2490 kJ

Protein 23 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 75 g

Sugar 10 g

Dietary fibre 10 g

Sodium 1090 mg

Calcium 310 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.