Ricotta&spinach agnolotti salad with roasted pumpkin and tomatoes

January 3, 2018
Cuisine
Serves 2 People
Prep time
5m
Cook Time
20m

You can add tomato&basil cream cheese to the pasta salad, if you are not worried about the extra calories. If you wonder what’s agnolotti – it is a ravioli shaped pasta. Mystery solved.

Ingredients

  • 1
    packet of ricotta&spinach agnolotti
  • 300 Grams
    pumpkin, cut into cubes
  • 1
    punnet of grape tomatoes
  • 3 Teaspoons
    balsamic vinegar

Instructions

  1. Preheat oven to 200 C. Line up a tray with baking paper, drizzle with olive oil. Roast pumpkin pieces for 20 minutes or until tender. Add the tomato halves for the last 10 minutes. Drizzle with balsamic vinegar.

  2. Cook pasta according to the packet instructions. Drain.

  3. Add roasted pumpkin and tomatoes to the pasta. Stir well and season with ground pepper. Sprinkle with basil leaves , if you have some.

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