Agnolotti , Pumpkin and Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Quick and tasty - any filled, coked pasta could be used here like ravioli or tortellini. Recipe adapted from Super Food Ideas magazine. Ingredients:
500 g butternut pumpkin, peeled and diced small |
375 g agnolotti pasta |
1/3 cup french dressing |
2 teaspoons dijon mustard |
2 tomatoes, diced, you could use sundried tomatoes instead |
200 g baby spinach leaves |
1 avocado, diced |
1/2 cup pine nuts, toasted |
olive oil flavored cooking spray |
Directions:
1. Heat oven to 220 C.
2. Spray diced pumpkin with olive oil spray
3. Bake till golden and tender 30 - 40 minutes.
4. Cook pasta according to directions on pack, drain.
5. Combine dressing and mustard in a jug.
6. Place all ingredients in pretty salad bowl.
7. Toss, season and enjoy.
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