ROAST PUMPKIN & BRUSSELS SPROUT FETTUCCINE

SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 1466kj

✦ 600g butternut pumpkin, peeled, chopped

✦ olive oil spray

✦ 400g medley tomatoes, pierced

✦ 125g brussels sprouts, quartered

✦ 1 red onion, thinly sliced

✦ 1 red capsicum, sliced

✦ 3 garlic cloves, crushed

✦ 375g fettuccine

✦ 100g low-fat fresh ricotta, crumbled

✦ 2 tbsp pine nuts, toasted

✦ ¼ cup basil leaves

1 Preheat oven to 180°C. 2 Place pumpkin in a large roasting pan. Spray with olive oil and season to taste. Bake 20 mins.

3 Add tomatoes, brussels sprouts, onion, capsicum and garlic to roasting pan. Spray with oil and toss to combine. Bake a further 12-15 mins until pumpkin and sprouts are golden and tender.

4 Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions, until tender. Drain well. Return to pan.

5 Toss vegetable mixture through hot pasta with ricotta and pine nuts. Season with cracked black pepper. Serve topped with basil.