Spinach tortelloni with roasted squash and feta
16
Points®
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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