RISONI WITH CHERRY TOMATOES, SQUASH (PUMPKIN) & SPINACH


COOKBOOK: Woman's Weekly - Low Fat Feasts

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲

Unfortunately I needed the assistance of the younger family members to finish the cooking for me as I wasn’t feeling all that well. I did try some of this dish on that same day and it was very nice!

Risoni resembles rice. For such a small pasta, it takes almost as long as the average pasta to cook. Like every other pasta, it needs a good tasty sauce and herbs to give it flavour.

This is an old recipe book and old recipes are just the best!

Yes, I recommend this recipe. A little time consuming to prepare the vegetables but if you make a little extra you will have some great tasty risoni for the following day!

RECIPE

SERVES 8

500g cherry tomatoes, halved

500g squash / pumpkin, cubed

8 cloves garlic, crushed

1/4 cup chopped oregano

1/4 (60ml) cup olive oil

1/3 cup (50g) pine nuts

1K Risoni

3 red thai chillies, chopped finely

250g baby spinach, trimmed

1/2 cup basil (or parsley)

Pre heat oven to moderate.

Combine tomato, squash /pumpkin, garlic, half of the oregano and 1 tablespoon of the oil in large shallow non stick baking dish.. Roast, uncovered, in moderate oven for 20minutes. Add one nuts to vegetable mixture, roast, uncovered for about 10minutes or until all is tender and browned.

Meanwhile, cook pasta, uncovered, in large saucepan of boiling water until just tender, drain. Cover to keep warm.

Heat remaining oil in large saucepan. cook chilli, stirring, for 1 minute. Stir it in pasta along with the spinach, basil and other herb. Toss gently until combined. Stir in tomato mixture, serve immediately.

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