Recipe Inspiration | Roasted Pumpkin and Asparagus Risoni

Roasted Pumpkin and Asparagus Risoni

Prep time: 10

Ingredients

2kg pumpkin, peeled, deseeded and cut into 2cm thick wedges

Olive oil spray

500g risoni

30ml olive oil

2 red onions, sliced into thin wedges

2 roasted yellow capsicums, thinly sliced

4 bunches asparagus, trimmed and cooked until tender

300ml ZoOSh Balsamic Italian Dressing

Salt and pepper, to taste

Basil leaves, to serve

Method

  1. PLACE pumpkin on lined baking trays in a single layer, spray with olive oil and bake at 200°C for 15 minutes, add the onion and roast a further 15-20 minutes.
  2. COOK risoni in boiling water until al dente; drain.
  3. COMBINE the pumpkin, onion, risoni, capsicum and asparagus in a bowl. Drizzle with the dressing, season to taste and finish with basil leaves.