Roasted Pumpkin & Spinach Pasta
40 min·Italian
Roasted Pumpkin & Spinach Pasta
Ingredients
- 800g butternut pumpkin, cut into 3cm pieces
- 2 tsp extra virgin olive oil
- Salt & freshly ground pepper
- 350g wholemeal spaghetti
- 1 bunch asparagus, ends trimmed, cut into 3cm diagonal lengths
- 500g sliced leg ham, chopped
- 150g pkt baby spinach leaves
- 1/3 cup bought pesto (basil or sun-dried tomato)
Instructions
4 steps
- 1
Preheat oven to 230°C. Line a large roasting pan with non-stick baking paper. Place the pumpkin, oil, salt and pepper in a bowl. Toss to combine. Spread over the lined pan and roast for 30 minutes or until almost tender.
30 min - 2
Meanwhile, cook the spaghetti in a large saucepan of salted boiling water, according to packet instructions or until al dente. Drain, reserving 2 tablespoons of the cooking liquid. Return the pasta to the pan. Cover and set aside.
- 3
Add the asparagus and ham to the pumpkin. Toss to combine. Roast for a further 10 minutes.
10 min - 4
Add the spinach, reserved cooking liquid, roasted ham mixture and pesto to the pan. Toss until well combined and the spinach wilts. Serve immediately.
Progress
0 / 4 steps
