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Roasted Pumpkin & Zucchini Fettucine
Added: 2nd Dec, 2005 | Viewed 374 times | |
Trying to mimic something I ate at a bistro recently, I ended up with a delightful little beauty of my own. Call this dish colour therapy if you may, because that is exactly what it is.
 
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves 2
   Vegetarian  From My Recipe Book
Ingredients
   1 cup pumpkin, cubed
   1 medium zucchini, cubed
   1 large red chilli, deseeded and chopped
   150 gm tri-coloured fettucine
   2 cups pasta sauce [spicy pepper variety]
   handful of chopped basil leaves
   freshly ground black pepper
   1/2 cup mozarella cheese
   handful pf pinenuts
   salt to taste
   olive oil for roasting
Method



Place fettucine in a pot of rapidly boiling salted water for 8 minutes till ad dente. Set aside.

Heat olive oil in a pan and roast pumpkin, zucchini and red chillies for a few minutes till slightly browned. Add pasta sauce and let simmer for 5 minutes. Stir in the cooked fettucine. Toss well.

Serving suggestions
  • Serve garnished with shredded cheese, black pepper, basil and pinenuts.
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    Related Categories
  • Cuisine By Region/Origin > Italian
  • Cooking Time > <20 minutes
  • Course Types > Brunch
  • Ingredients > Vegetable > Pumpkin
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