WEEK­NIGHT MEALS

Easy din­ners

Weight Watchers Magazine (Australia) - - Contents -

O500g but­ter­nut pump­kin,

peeled, cut into 2cm pieces

250g far­falle pasta

200g broc­coli flo­rets

½ cup fresh basil leaves

2 gar­lic cloves, quar­tered

1 tbs olive oil

1½ tbs lemon juice

2 tbs pine nuts, lightly toasted (see Cook’s note)

½ cup (40g) shaved parme­san

100g baby spinach leaves, coarsely chopped

Extra fresh basil leaves, to serve

FAR­FALLE WITH BROC­COLI PESTO & ROASTED PUMP­KIN Smart­points VALUE PER SERVE 11 SERVES 4 PREP 10 mins COOK­ING TIME 25 mins

1 Pre­heat oven to 200°C. Line a bak­ing tray with bak­ing pa­per. Place pump­kin on pre­pared tray. Lightly spray with oil and sea­son with salt and pep­per. Bake for 20-25 min­utes or un­til lightly browned and ten­der. 2 Mean­while, cook pasta in a large saucepan of boil­ing salted water, fol­low­ing packet in­struc­tions, or un­til just ten­der. Drain. Re­turn to pan. 3 Mean­while, cook broc­coli in a small saucepan of boil­ing water for 2-3 min­utes or un­til just ten­der. Re­fresh in cold water. Drain. Us­ing a food pro­ces­sor, process broc­coli, basil, gar­lic, oil, lemon

juice, 1½ ta­ble­spoons of nuts and 2 ta­ble­spoons water un­til al­most smooth. Stir in ⅓ cup (25g) of parme­san. Sea­son with salt and pep­per. 4 Add spinach, pesto and pump­kin to pasta. Toss to com­bine. Serve topped with re­main­ing nuts, cheese and basil.

SERVE WITH 0 Smart­points value green salad driz­zled with bal­samic vine­gar. THIS RECIPE IS Veg­e­tar­ian and has 3 serves of ve­g­ies per serve (in­clud­ing serv­ing sug­ges­tion).

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.