date:May 26, 2014
Ingredients
750g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
1 tablespoon chopped fresh rosemary
Olive oil spray
300g dried penne pasta
1 leek, ends trimmed, thinly sliced
2 garlic cloves, crushed
1 small bunch (about 600g) silverbeet, white stems removed (see note),
finely shredded 75g reduced-fat feta, crumbled
Method
1. Preheat oven to 190C. Line a large baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray and sprinkle with the