Fusilli with Roasted Vegetables and Feta
Method
1. Preheat the oven to 200?C/Gas6/fan oven 180?C.
2. Put the butternut squash, pepper, garlic, feta and rosemary into a large roasting pan. Drizzle over olive oil and plenty of black pepper. Toss until lightly coated then roast for 30-40 minutes, tossing again about halfway
through.
3. While the vegetables are roasting, cook the fusilli in a large pot of salted boiling water according the instructions on the packet. Drain, saving about half a cup of the fusilli water. Return the drained fusilli to the pot and stir in the spinach until it starts to wilt, adding a splash of the reserved pasta water to moisten if necessary.
4. Toss the fusilli and spinach with the roasted vegetables and serve
immediately.
Ingredients
1 small or half of a large butternut squash, peeled, seeded and diced
1 large red pepper, seeded and cut into chunks
2 garlic cloves, roughly chopped
100g feta cheese, crumbled
1 tsp fresh rosemary, finely chopped
Olive oil
200g fusilli or other short pasta
100g baby spinach leaves, washed and drained
