Pesto pasta with spinach, pumpkin and fetta
- Comments Off on Pesto pasta with spinach, pumpkin and fetta
A healthy pasta recipe made with spinach, pumpkin and fetta.
Ingredients (serves 2)
100g fettucini pasta
Half jap pumpkin
100g of low fat fetta
Handful of spinach leaves
1 tsp olive oil
Cook fettucini in heated, salted water until al denté (see cooking tip). Drain and set aside.
Dice pumpkin and fetta, and clean spinach thoroughly.
Heat saucepan, add olive oil and sauté off pumpkin. Once pumpkin is tender, add fettucine and spinach.
Stir thoroughly and cook for a further three minutes or until spinach is at your desired preference.
Place in pasta bowl and crumble fetta on top.
When cooking pasta always add a pinch of salt. When cooked, never rinse, simply drain off excess water in a colander. To give pasta a shiny glow, stir through a tablespoon of olive oil after draining.
Recipe from Light & Delish.