Greek roasted vegetable risoni

This pasta dinner idea is a fabulous blend of colours and flavours.

The ingredient of Greek roasted vegetable risoni

1. 350g kent pumpkin, peeled, deseeded, cut into 2cm pieces
2. 1 medium red onion, cut into wedges
3. 1 red capsicum, cut into 2cm pieces
4. 2 medium zucchini, halved, thickly sliced
5. 1 garlic clove, crushed
6. 1/4 cup olive oil
7. 250g dried risoni pasta
8. 2 tbsp lemon juice
9. 100g feta, crumbled
10. 2 tbsp toasted pine nuts

The instruction how to make Greek roasted vegetable risoni

1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line a large baking tray later than baking paper. Place pumpkin, onion, capsicum, zucchini, garlic and 1 tablespoon oil in a bowl. Toss to coat. Season as soon as salt and pepper. Place roughly prepared baking tray. Roast for 30 minutes or until tender.
2. Meanwhile, cook risoni in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan. Cover to child support child maintenance warm.
3. ensue lemon juice, feta, roasted vegetables and permanent oil to risoni. Toss gently to combine. advance topped afterward pine nuts.

Nutritions of Greek roasted vegetable risoni

fatContent: 532.014 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent: 16 milligrams cholesterol