Ricotta&spinach agnolotti salad with roasted pumpkin and tomatoes
- Weekday Hassle Free Dinners
- Serves 2
- Prep 5 min
- Cook 20 min
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 gm pumpkin, cut into cubes
- 1 punnet of grape tomatoes
- 3 ts balsamic vinegar
Method
- 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.
- Cook pasta according to the packet instructions. Drain.
- Add roasted pumpkin and tomatoes to the pasta. Stir well and season with ground pepper. Sprinkle with basil leaves , if you have some.
Published 3 January 2018. All recipes