Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian - cooking recipe

Ingredients

375 g fettuccine pasta
500 g butternut squash, sliced 1cm thick
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
125 g feta cheese, crumbled
180 g roasted red peppers, thickly sliced
1 cup baby basil leaves

Preparation

Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.