Tray Baked Veg Tossed with Agnolotti

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45 Minutes Prep
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2 Servings

Roast veg with our Pumpkin & Feta Agnolotti tossed through it. It’s a one tray wonder!

Ingredient List

  • Small check mark in a circle icon 250g pumpkin, peeled and cut into 2cm chunks
  • Small check mark in a circle icon 1 red onion, sliced
  • Small check mark in a circle icon 1 corn cob, kernels removed
  • Small check mark in a circle icon ¹⁄₂ punnet cherry tomatoes
  • Small check mark in a circle icon 1 red capsicum, thickly sliced
  • Small check mark in a circle icon 2 cloves garlic, unpeeled, crushed with side of knife
  • Small check mark in a circle icon 1 red chili, thinly sliced on an angle
  • Small check mark in a circle icon Sea salt flakes
  • Small check mark in a circle icon 2 tablespoons pine nuts
  • Small check mark in a circle icon ¹⁄₂ cup olive oil
  • Small check mark in a circle icon 375g packet Latina™ Fresh Pumpkin & Feta Agnolotti
  • Small check mark in a circle icon ¹⁄4 cup crumbled feta
  • Small check mark in a circle icon Fresh parsley, to serve

Preparation

  1. Preheat oven to 200°C (180°C fan forced). Place pumpkin, onion, corn, cherry tomatoes, red capsicum, garlic, chili sea salt and pine nuts in a single layer in a large baking paper lined baking tray.
  2. Drizzle with half olive oil. Toss to coat well. Roast for 35-40 minutes, or until golden.
  3. Cook Agnolotti in a large saucepan of boiling water, stirring occasionally, for 5 minutes.
  4. Drain and add to the baking tray and toss with roasted vegetables and remaining oil. Top with feta and basil leaves.