Difficulty:
Preparation Time: 15 mins
Cooking Time: 50 - 45 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: wholemeal Spaghetti
Preparation Time: 15 mins
Cooking Time: 50 - 45 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: wholemeal Spaghetti
| Substitute Shape: | Wholemeal Linguine |
Ingredients
350g San Remo Reg Wholemeal Spaghetti 500g
150g packet baby spinach leaves
500g sliced leg ham, chopped
1 bunch asparagus, ends trimmed, cut into 3cm diagonal lengths
salt & freshly ground pepper
2 teaspoons extra virgin olive oil
800g butternut pumpkin, cut into 3cm pieces
â…“ cup bought pesto (basil or sun-dried tomato)
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Method
- Preheat oven to 230°C. Line a large roasting pan with non-stick baking paper. Place the pumpkin, oil, salt and pepper in a bowl. Toss to combine. Spread over the lined pan and roast for 30 minutes or until almost tender.
- Meanwhile, cook the spaghetti in a large saucepan, according to packet instructions or until al dente. Drain, reserving 2 tablespoons of the cooking liquid. Return the pasta to the pan. Cover and set aside.
- Add the asparagus and ham to the pumpkin. Toss to combine. Roast for a further 10 minutes.
- Add the spinach, reserved cooking liquid, roasted ham mixture and pesto to the pan. Toss until well combined and the spinach wilts. Serve immediately.
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