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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
1/4 cup olive oil
250g dried risoni pasta
2 tablespoons lemon juice
100g feta, crumbled
2 tablespoons toasted pine nuts

Method

Step 1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tablespoon oil in a bowl. Toss to coat. Season with salt and pepper. Place on prepared baking tray. Roast for 30 minutes or until tender.
Step 2 Meanwhile, cook risoni in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan. Cover to keep warm.
Step 3 Add lemon juice, feta, roasted vegetables and remaining oil to risoni. Toss gently to combine. Serve topped with pine nuts.

Greek roasted vegetable risoni

How to make Greek roasted vegetable risoni

Ingredients

Method