Roast pumpkin and zucchini pasta | Women's Weekly Food

Ingredients

• 600 gram seeded, peeled, chopped butternut pumpkin
• 250 gram cherry tomatoes
• 2 sliced zucchini
• 1 thinly sliced red onion
• 1 red capsicum, seeded, sliced
• 1 garlic clove, crushed
• 375 gram packet fettuccine
• 100 gram crumbled ricotta
• 2 tablespoon toasted pine nuts
• 1/2 cup basil leaves
• salad, to serve