Tray Baked Veg Tossed with Agnolotti

45 Mins

Serves 2

Tray Baked Veg Tossed with Agnolotti

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

INGREDIENTS

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

METHOD

  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.

RECIPE VIDEO