Agnolotti, pumpkin and spinach salad

Brighten up the evening with this salad main that's a beautiful mixture of colours and textures.

• 500g butternut pumpkin, peeled, cut into 2cm pieces
• olive oil cooking spray
• 375g fresh feta and sun-dried tomato agnolotti pasta
• 1/3 cup French salad dressing
• 1 teaspoon dijon mustard
• 1/2 cup sun-dried tomatoes in oil, drained, thinly sliced
• 100g baby spinach

Energy 1869kJ	Fat saturated 5.00g
Fat Total 16.80g	Carbohydrate sugars g
Carbohydrate Total 52.50g	Dietary Fibre 7.80g
Protein 16.50g	Cholesterol 25.00mg
Sodium 900.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.

2. Step 2

   Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.

3. Step 3

   Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.

Super saver: Replace agnolotti with 375g dried penne pasta and 60g feta cheese and save a total $3.64.