
Pumpkin Spinach & Goats Cheese Fettuccine
CAL P/SERVE
490
kJ P/SERVE
2050
FAT P/SERVE
14.5g
SODIUM P/SERVE
297g
It features roasted pumpkin which is a sweet, low calorie vegetable that is incredibly rich in vital antioxidants and vitamins.
Ingredients
- 150g Pumpkin, cut into bite size cubes
- 1 tbsp. olive oil
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 2 large handfuls fresh baby spinach leaves (80g)
- 2 tbsp. goat’s cheese
- 150g fettuccine
- 2 slices short cut bacon, diced
- 1 cup water pasta water
- 1 tsp. dried oregano
Method
- Preheat oven to 200C (400F).
- Cut pumpkin into bite size cubes, place in bowl and mix with a drizzle of olive oil. Place on an oven tray lined with baking paper and bake for 15 mins or until al dente (don’t overcook). Take out and set aside.
- Boil pasta as per instructions. (Reserve cup of water)
- Heat a non-stick frypan add 1 tsp. olive oil and sauté onions and bacon for 10 mins until softened. Add pumpkin, spinach leaves, garlic, oregano then season with S & P. Stir for 1 minute.
- Add fettuccine, and bring together pouring ½ reserved water into pan and if need add the remaining.
- Divide mixture onto plates then pull the goats cheese apart into little chunks and place on top of fettuccine.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:350g
Average Serve | Average 100g | |
---|---|---|
Energy | 2050 kJ | 587 kJ |
490 Cal | 140 Cal | |
Protein | 20.1 g | 5.8 g |
Fat, total | 14.5 g | 4.2 g |
- Saturated | 4.2 g | 1.2 g |
Carbohydrate | 64.5 g | 18.4 g |
- Sugars | 9.4 g | 2.7 g |
Sodium | 297 mg | 85 mg |