Agnolotti With Roasted Pumpkin

Full of fresh ingredients, this super-healthy version of an Italian pasta classic is not only tasty but nutritious.

The ingredient of Agnolotti With Roasted Pumpkin

• 750g butternut pumpkin peeled deseeded
• 100g butter melted
• 625g packet fresh ricotta and spinach agnolotti see note
• 1 2 tsp ground nutmeg
• 1 2 cup walnuts roughly chopped
• 1 4 cup finely chopped chives
• 1 4 cup flat leaf parsley leaves roughly chopped

The Instruction of agnolotti with roasted pumpkin

• preheat oven to 200u00b0c line a baking tray with baking paper cut pumpkin into 2cm cubes place onto tray brush with 1 tablespoon of butter bake for 25 to 30 minutes or until golden and tender
• meanwhile cook pasta in a saucepan of boiling salted water following packet directions until just tender
• heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown stir in nutmeg
• drain pasta reserving 2 tablespoons of cooking water return pasta and reserved water to saucepan add pumpkin butter walnuts chives parsley and salt and pepper toss over low heat until well combined serve immediately

Nutritions of Agnolotti With Roasted Pumpkin

fatContent: 765 995 calories
saturatedFatContent: 41 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent: 72 grams carbohydrates
fibreContent: 18 grams sugar
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

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