Spinach tortelloni with roasted squash and feta
PersonalPoints™ per serving
This is such a quick and tasty supper or lunch dish – perfect for vegetarians. And so easy too!
200 g, cut into small chunks
Pasta Reale Tortelloni Spinach & Ricotta
40 g, crumbled
- 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.