Greek Roasted Vegetable Risoni (Orzo)

Ingredients

• 350 g pumpkin, peeled, deseeded & cut into 2cm pieces
• 1 red onion, cut into wedges
• 1 red capsicum, cubed
• 2 medium zucchini, halved & thickly sliced
• 1 garlic clove, crushed
• 1/4 cup olive oil
• 250 g risoni pasta
• 2 tablespoons lemon juice
• 100 g feta cheese, crumbled
• 2 tablespoons pine nuts, toasted

Directions

1. 1

   Preheat oven to 200.C/180.C Fan forced.

2. 2

   Line a large baking tray with baking paper.

3. 3

   Place pumpkin, onion, capsicum, zucchini, garlic and 1 tblsp oil in a bowl and toss to coat, season with salt & pepper.

4. 4

   Place on prepared tray and roast 30 mins or until tender.

5. 5

   Meanwhile cook risoni in a large pan of boiling salted water according to packet directions, drain and return to pan to keep warm.

6. 6

   Add lemon juice, feta, roasted vegetables and remaining oil to risoni, toss gently to combine and serve topped with pine nuts.