Warm pasta salad with pumpkin, spinach and feta
2/8/2009
Ingredients
| 500 g | Pumpkin |
| 3 cloves | Garlic |
| 1 | Red onion |
| 2 tbsp | Olive oil |
| 300 g | Penne pasta |
| 1 to taste | Salt & freshly ground pepper |
| 2 cups | Baby spinach |
| 100 g | Feta cheese |
| 2 tbsp | Balsamic vinegar |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp | Mustard seeds |
| ½ cup | Pecan/ Walnuts |
Directions
- Preheat oven to 180 degrees C. Place pumpkin, garlic, red onion and oil in a baking dish and cook for 30 minutes until vegetables are tender and brown at the edges.
- Meanwhile, cook pasta in boiling salted water for 8-12 minutes until just tender.
- Place pasta in a large bowl and gently toss through roasted vegetables, spinach, feta and walnuts. Drizzle with combined balsamic vinegar, olive oil and seed mustard.
Wine Match
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Comments
Qmsgirl
added 208 days agoThis is a very simple but yummy recipe. I added some chicken as I had some left over and also substituted cashews for the pecans/walnuts. It was also lovely the next day for lunch. I would recommend this recipe and will do it again.
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