Roast pumpkin and zucchini pasta | Women's Weekly Food
Roast pumpkin and zucchini pasta with ricotta cheese and toasted pine nuts for a nutritious and easy vegetarian meal. Perfect for any quick dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams seeded, peeled, chopped butternut pumpkin
- 250 grams cherry tomatoes
- 2 sliced zucchini
- 1 thinly sliced red onion
- 1 red capsicum, seeded, sliced
- 1 garlic clove, crushed
- 375 grams packet fettuccine
- 100 grams crumbled ricotta
- 2 tablespoons toasted pine nuts
- 1/2 cup basil leaves
- salad, to serve
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