roasted-pumpkin-and-bacon-pasta

Roasted Pumpkin and Bacon Pasta

Total time: 40 minutes

Serves 4

7.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 cups - Pumpkin, peeled and cubed

2 tb - Vegetable oil

240g - Fettuccine, wholemeal

2 slices - Bacon, diced

5 cloves - Garlic, crushed

100g - Broccoli, cut into small florets

240g - Ricotta cheese, reduced fat

2 tb - Hot water

¼ tsp - Black pepper

⅔ cup - Parsley leaves, chopped

UTENSILS

Oven, Baking tray, Frying pan, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 200°C. Place the pumpkin on a lined baking tray, drizzle with half the oil and toss to coat. Roast for 30 minutes until the pumpkin is golden and tender.

2. Cook the fettuccine as per packet directions until al dente, then drain.

3. Heat the remaining oil in a large frying pan over medium heat. Add the bacon and garlic, and cook for 5 minutes until golden and crispy.

4. Add the broccoli and sauté for 3 minutes.

5. Add the pumpkin and pasta. Toss to combine.

6. Add the ricotta and stir to coat all ingredients. Add hot water as needed. Season with the black pepper.

7. Garnish with the parsley. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 238g

Energy (kcal)

295.0

Carbs (g)

33.8

Proteins (g)

15.9

Fats (g)

8.5

Fibre (g)

7.3