Name: Greek roasted vegetable risoni
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: greek
Ingredients: 350g kent pumpkin, peeled, deseeded, cut into 2cm pieces; 1 medium red onion, cut into wedges; 1 red capsicum, cut into 2cm pieces; 2 medium zucchini, halved, thickly sliced; 1 garlic clove, crushed; 56.88 gm olive oil; 250g dried risoni pasta; 42.00 gm lemon juice; 100g feta, crumbled; 40.00 ml toasted pine nuts

Greek roasted vegetable risoni

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Vibrant and flavorful pasta dish.

Ingredients:

350g kent pumpkin, peeled, deseeded, cut into 2cm pieces
1 medium red onion, cut into wedges
1 red capsicum, cut into 2cm pieces
2 medium zucchini, halved, thickly sliced
1 garlic clove, crushed
56.88 gm olive oil
250g dried risoni pasta
42.00 gm lemon juice
40.00 ml toasted pine nuts

Instructions:

Preheat your oven to 200°C/180°C fan-forced and line a large baking tray with parchment paper. In a bowl, mix together pumpkin, onion, capsicum, zucchini, garlic, and 1 tablespoon of oil. Season with salt and pepper. Spread the mixture on the baking tray and roast for 30 minutes until tender.
Cook the risoni in a large saucepan of boiling, salted water according to package instructions until tender. Drain and return to the pan, then cover to keep warm.
Combine lemon juice, feta, roasted vegetables, and remaining oil with the cooked risoni. Gently toss to mix everything together. Top with pine nuts before serving.

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