Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Spinach, Pumpkin
and Feta Pasta
- Preparation Time:
10 minutes
- Per Serve:
1470 kilojoules (350 calories). Protein
20g. Total Fat 9g. Saturated Fat 4g. Carbohydrate
46g. Total Sugars 8g. Sodium 600mg. Potassium
680mg. Calcium 210mg. Iron 2mg. Fibre 4g.
- Cooking Time:
25 minutes
- Serves:
4-6
Ingredients:
300g uncooked pasta
1/2 tablespoon olive oil
2 medium brown
onions, diced
1 clove garlic, crushed
700g butternut
pumpkin, peeled and
diced into 2cm cubes
3/4 cup vegetable stock
100g baby spinach
250g reduced-fat feta
cheese, cubed
1/4 cup lemon juice
Instructions:
1. Cook pasta according to the instructions on the
packet. Drain and keep warm.
2. Meanwhile, in a large frypan, heat oil, and sauté
onion and garlic until soft. Add pumpkin and cook
for 1 minute. Pour stock over pumpkin, cover and
simmer for 10 minutes or until pumpkin is soft.
3. Add drained pasta and spinach to the pan and
stir to combine. Add feta and lemon juice and toss
until spinach leaves are slightly wilted.
Serve immediately.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
