The chilli & garlic in this pasta dish provide a lovely warming quality for the cooler nights of autumn and winter however this recipe also tastes nice cold during Summer and Spring. If you like spice simply add more chilli...The most important thing to remember?....Always use good quality pasta and parmesan!
1 bulb fennel, quartered
500 grams pumpkin, cut into large cubes, skin left on
1 red capsicum quartered & deseeded
3 cloves garlic, peeled & halved
½ bunch Parsley (flat leaf), chopped
1 tbsp thyme
400 grams pasta - dried
1 tbsp apple cider vinegar
2½ tbsp olive oil
¼ tsp red chilli, finely chopped
1 lemon zest only
4 tsp parmesan cheese
Chop up veggies & preheat the oven to 180 degrees Celsius.
Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the olive oil, apple cider vinegar, lemon & red chilli together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 20 - 35 minutes until the vegetables are tender (this will be dependent on the power of your oven!- check at 5 minute intervals to ensure veggies are not burning!).
10 minutes before the veggies are due to the come out, bring a saucepan ¾ full of salted water to the boil. Add the pasta and cook following instructions of the packet until al dente.
Drain pasta and serve with roast veggies tossed through. Sprinkle 1 tsp of parmesan on top of each bowl & more herbs & olive oil if desired.
Makes 4 servings
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