Pesto Spaghetti with Cherry Tomatoes, Pumpkin and Broccoli

Pesto Spaghetti with Cherry Tomatoes, Pumpkin and Broccoli

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 29, 2016.
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A pesto veggie delight!

Ingredients

PUMPKIN

  • 300 g pumpkin, peeled and diced 1cm
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or runny honey
  • 2 teaspoons thyme leaves

PESTO SPAGHETTI

  • 400 g dried spaghetti
  • 1 head broccoli, stalks and florets finely chopped
  • 1 brown onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 can cherry tomatoes, drained
  • 120 g basil pesto
  • 1/2 cup finely grated parmesan cheese

TO SERVE

  • 3 tablespoons basil leaves, roughly torn
  • 3 tablespoons finely grated parmesan cheese

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Bring a pot of salted water to the boil.
  2. Toss all pumpkin ingredients on tray, season with salt and pepper and roast for about 15 minutes or until soft and caramelised.
  3. Cook pasta in pot of boiling water for 8–10 minutes or until just tender. When pasta has 2 minutes cook time remaining, add broccoli to pot and cook 1–2 minutes until tender. Drain pasta and broccoli well and return to pot with a drizzle of olive oil.
  4. Finely chop onion and garlic. Heat olive oil in a medium, non-stick fry-pan on medium heat. Cook onion and garlic for 1–2 minutes until soft. Increase heat to medium-high, add cherry tomatoes and cook for 2–3 minutes until starting to blister and soften.
  5. Toss cooked pasta and broccoli in pot with pesto, first measure of parmesan, tomato/onion mixture and roasted pumpkin and coat well. Season to taste with salt and pepper.
  6. Divide spaghetti between bowls and garnish with basil, parmesan and freshly ground black pepper (if desired).

Nutritional Information

Energy 2571 kj
614 kcal
Protein 25.0g
Carbohydrate 72.0g
Fat 23.8g