Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories435.5 kcal (22%)
Total Fat25.4 g (36%)
Carbs45.3 g (17%)
Sugars10 g (11%)
Protein12.7 g (25%)
Sodium403.4 mg (20%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsspinach
roughly chopped
1 ½ cupsrisoni
small pasta
500gpumpkin
cut into small cubes
2red capsicums
large, cut into chunks
60gfeta cheese
crumbled
½ cuppine nuts
toasted
2 tablespoonsextra virgin olive oil
0.5lemon
juice squeezed
basil leaves
roughly chopped
1 teaspooncaster sugar
OR teaspoons ple rup
sea salt
cracked black pepper
Instructions
Step 1
1. Preheat your oven to 200°C. Place the pumpkin and red capsicum on a baking tray. Drizzle with olive oil (staple), sprinkle with salt and pepper, and toss to coat. Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and slightly caramelised.
Step 2
2. While the veggies are roasting, cook the risoni according to the package instructions. Drain, run under cold water and set aside.
Step 3
3. In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped basil, sugar or maple syrup, and season with salt and pepper.
Step 4
4. In a large mixing bowl, combine the cooked risoni, roasted pumpkin, red capsicum, and chopped spinach. Pour over half the dressing and toss gently to coat everything evenly. Crumble over feta cheese and toasted pine nuts. Add the remaining dressing if you think you need it.
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