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Photo of Spinach tortelloni with roasted squash and feta by WW

Spinach tortelloni with roasted squash and feta

16
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
This is such a quick and tasty supper or lunch dish – perfect for vegetarians. And so easy too!

Ingredients

Butternut Squash

200 g, cut into small chunks

Olive Oil

1 tablespoon(s)

Pasta Reale Tortelloni Spinach & Ricotta

1 pack(s)

Spinach

100 g

Feta Cheese

40 g, crumbled

Black pepper

⅛ teaspoon(s)

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C,. Put the butternut squash into a roasting tin and sprinkle with the olive oil, tossing to coat. Roast for about 20 minutes, turning occasionally, until tender. About 2 minutes before the squash is ready, put the tortelloni on to cook in a saucepan of boiling, lightly salted water, following pack instructions. (It only takes 1 minute to cook). Add the spinach to the saucepan, allowing a few moments for it to wilt, then drain thoroughly. Share between 2 warmed plates or bowls and top with the roasted squash and Feta cheese. Sprinkle with black pepper, then serve.

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