Spinach, Bacon & Pumpkin Rigatoni
·
Serves 4
·
Prep 10 minutes
·
Cook 15 minutes
·
Cost $3.25 a serve
Nutrition: 2415kJ; 21g fat
(11g sat); 25g protein; 67g carbohydrate; 4g fibre a serve
Ingredient
·
300g rigatoni pasta
·
500g pumpkin, cut into
·
2.5cm pieces
·
2 teaspoons vegetable or olive oil
·
1 onion, finely chopped
·
200g bacon rashers, rind removed, fat trimmed, finely chopped
·
½ teaspoon dried fennel seeds, crushed
·
¼ teaspoon dried chilli flakes
·
300ml light thickened cream
·
80g baby spinach leaves
·
⅓ cup shaved parmesan
Recipe
1. Cook pasta and
pumpkin in a saucepan of boiling salted water for 10 minutes or until tender.
Drain; return to pan.
2. Meanwhile, heat
oil in a large deep frying pan over moderate heat. Add onion and bacon; cook
and stir for 5 minutes or until bacon is brown. Add fennel and chilli; cook and
stir for 30 seconds or until fragrant.
3. Add cream and ½
cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5
minutes or until thickened slightly. Add spinach and pasta mixture; cook and
stir for 1 minute or until spinach wilts. Serve topped with parmesan and
pepper.
Spinach, Bacon
& Pumpkin Rigatoni
