Agnolotti, pumpkin and spinach salad

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How to make Agnolotti, pumpkin and spinach salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 500g butternut pumpkin, peeled, cut into 2cm pieces
  • olive oil cooking spray
  • 375g fresh feta and sun-dried tomato agnolotti pasta
  • 1/3 cup French salad dressing
  • 1 teaspoon dijon mustard
  • 1/2 cup sun-dried tomatoes in oil, drained, thinly sliced
  • 100g baby spinach

Method

  • Step 1 Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.
  • Step 2 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Step 3 Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.

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