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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

Spinach, Bacon & Pumpkin Rigatoni

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