Ingredients
• 750g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
• 1 tablespoon chopped fresh rosemary
• Olive oil spray
• 300g dried penne pasta
• 1 leek, ends trimmed, thinly sliced
• 2 garlic cloves, crushed
• 1 small bunch (about 600g) silverbeet, white stems removed (see note),
• finely shredded 75g reduced-fat feta, crumbled
Method
1. Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray and sprinkle with the rosemary. Season with pepper. Spray lightly with olive oil spray. Roast in oven for 30 minutes or until golden.
2. Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain, reserving 60ml (1/4 cup) of cooking liquid. Return pasta to the pan.
3. While the pasta is cooking, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and silverbeet, and cook, stirring, for 3 minutes or until the silverbeet just wilts.
4. Add the pumpkin and silverbeet mixture to the pasta. Season with pepper. Toss until well combined, adding enough of the reserved cooking liquid to moisten the pasta mixture. Divide among serving bowls. Sprinkle with the feta to serve.
