Fusilli pasta with ‘verdure arrosto’ (roasted vegetables)
- 400g fusilli pasta
- 5 tablespoons (100ml) extra virgin olive oil
- 250g jab or butternut pumpkin (squash), peeled, seeded, cut into 2cm cubes
- 1 medium-sized sweet potato, peeled, cut into 2cm cubes
- 1 medium-sized zucchini, cut into 2cm cubes
- 4 tablespoons (80ml) extra virgin olive oil, plus extra to serve couscous
- 2 garlic cloves, halved horizontally
- 2 sprigs rosemary, roughly chopped
- 10 large sage leaves, roughly chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- Parmigiano Reggiano, finely grated to serve
- Sea salt, freshly ground black pepper
Preheat the oven to 200 °C (conventional oven)/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with non-stick baking paper.
Place the pumpkin (squash), sweet potato and zucchini in a baking dish and drizzle over half of the olive oil. Add the garlic, rosemary and sage. Season with salt and pepper to taste, then toss with your hands to evenly coat. Cook for 30 minutes or until the vegetables are tender and golden. Discard the garlic. Turn off the oven, leaving the tray with vegetables to keep warm.
Meanwhile, place a large pot with water on high heat and bring to the boil. Add the fusilli pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Transfer the cooked pasta to a large bowl (or to the pot). Add the reserved cooking water, remaining olive oil, roasted vegetables and parsley. Toss to combine.
To serve, divide the Fusilli pasta with ‘vedure arrosto’ (roasted vegetables) among serving bowls. Pour over any remaining oil juices from the bowl (or pot) and top with grated Parmigiano Reggiano. Serve immediately – buon appetito.
