ROAST PUMPKIN &
ZUCCHINI RISONI SALAD
PREP + COOK TIME 55 MINUTES SERVES 4
500g pumpkin, chopped coarsely
2 large zucchini (300g),
chopped coarsely
1 medium red onion (150g),
cut into wedges
2 stalks fresh rosemary
9 small garlic cloves (35g), unpeeled
cooking oil spray
⅔ cup (160g) risoni pasta
½ cup (140g) low−fat plain yoghurt
2 tablespoons balsamic vinegar
2 cups loosely packed fresh
basil leaves, torn
40g baby spinach leaves
2 tablespoons currants
⅓ cup (50g) pine nuts, toasted
1 Preheat oven to 220°C/200°C
fan. Line a large oven tray with
baking paper.
2 Combine pumpkin, zucchini,
onion, rosemary and unpeeled garlic
on tray. Lightly spray with oil. Bake
vegetables for 30 minutes or until
tender and browned. Discard
rosemary stalk.
3 Meanwhile, cook the pasta in
a large saucepan of boiling water
until just tender; drain. Rinse under
cold water; drain.
4 Peel garlic, place in a small bowl;
mash with a fork. Add yoghurt and
vinegar; stir to combine.
5 Combine the roasted vegetables
in a large dish with risoni, basil,
spinach, currants and
pine nuts; stir through
yoghurt mixture until
just combined.
Lifestyle Vegetarian
“If you’re thinking about increasing
the amount of vegies you and your
family eat, having a meat-free
Monday is a great way to star .”
Pamela Clark, Editor-At-Large72