Roast Pumpkin and Zucchini Pasta

Take a break from all the meat with this delightfully light yet satisfying veggie pasta dish!

Serves 4
Prep Time: 15 minutes
Cooking Time: 35 minutes

Ingredients

• 600 grams pumpkin, seeded, peeled, and chopped
• Olive oil
• Salt and pepper, to taste
• 250 grams cherry tomatoes
• 2 pieces zucchini, sliced
• 1 red onion, sliced thinly
• 1 red bell pepper, seeded and sliced
• 1 clove garlic, crushed
• 1 (375-gram) pack fettuccine
• 100 grams ricotta cheese, crumbled
• 2 tablespoons toasted pine nuts
• Freshly ground black pepper, to taste
• ½ cup fresh basil leaves

Procedure
1. Preheat oven to 350°F. Place pumpkin in large baking dish. Rub lightly with oil and season to taste. Bake for 20 minutes.

2. Add tomatoes, zucchini, onion, bell pepper, and garlic to the same pan. Toss with olive oil. Bake for 12 to 15 minutes or until pumpkin is golden end tender.

3. Meanwhile, cook pasta according to package directions. Drain well. Add to pan.

4. Toss vegetable mixture through the hot pasta with ricotta and pine nuts. Season with pepper. Top with basil and serve hot.