Easy recipe Pasta With Roast Pumpkin, Feta Basil (vegetarian) Recipe

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three hundred and seventy-fiveg fettucine one/about two small butternut pumpkin (five hundredg), peeled, sliced onecm thick one quarter cup (sixtyml) olive oil about two tablespoons lemon (Recipes by ingridients lemon) juice one teaspoon finely grated lemon (Recipes by ingridients lemon) zest one hundred and twenty-fiveg feta, crumbled about three roasted red capsicum (one hundred and eightyg), thickly sliced one cup baby basil leavesStep one Preheat the oven to about two hundredC. Step about two Cook the pasta in a saucepan of boiling salted water until just tender, then drain. Step about three Meanwhile, toss the pumpkin with one tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for fifteen-about twenty minutes until tender. Step about four For the dressing, place the remaining about two tablespoons of oil in a small bowl with lemon (Recipes by ingridients lemon) juice and zest. Whisk to combine. Pasta With Roast Pumpkin, Feta Basil (vegetarian) Recipe. Step five Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt (Recipes by ingridients salt) and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.. Pasta With Roast Pumpkin, Feta Basil (vegetarian) Recipe.