06 Jun Pasta with Spinach, Pumpkin and Tomato
Pasta with Spinach, Pumpkin and Tomato
Servings 2 people
Ingredients
- 375 grams pumpkin
- 8 cloves garlic unpeeled
- 125 grams cherry tomatoes halved
- 250 grams penne pasta
- 100 grams baby spinach
- 100 grams marinated Persian Fetta
- 4 tablespoons olive oil
- 30 ml white wine vinegar
Instructions
- Preheat the oven to 200'C. Cut the pumpkin into cubes, place in roasting tin and drizzle with half the olive oil. Roast for 30 minutes then add the garlic and cherry tomatoes and roast for a further 10-15 minutes, careful not to overcook the tomatoes.
- Meanwhile, cook the pasta until 'al dente' and drain well.
- Toss together the pasta, pumpkin, tomatoes, garlic and spinach in a large bowl. Drain the fetta, mix the marinade with the vinegar and remaining olive oil. Pour over the pasta and sprinkle with pieces of the fetta.
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