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Photo of Roasted butternut squash and salami rigatoni by WW

Roasted butternut squash and salami rigatoni

9
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Chunks of roasted squash taste fantastic in this easy pasta dish, spiced up with a little salami.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Butternut Squash

500 g, cut into 1cm chunks

Onion

1 small, sliced

Garlic

1 clove(s), crushed

Cherry Tomatoes

12 individual, halved

Salami

3⅔ slice(s), large, 40g

White pasta, dry

200 g

Sun Dried Tomato Paste

1 tablespoon(s)

Olives, in Brine

40 g

Black pepper

1 g

Parmesan Cheese

4 teaspoon(s), grated

Basil, fresh

6 leaf/leaves, to garnish

Instructions

  1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
  2. Spray a large roasting tin with calorie-controlled cooking spray. Add the butternut squash, onion and garlic. Spray once more, then roast for 25-30 minutes, until tender. Turn the vegetables over, add the tomatoes and salami and stir to mix in. Roast for a further 5 minutes.
  3. Meanwhile, cook the pasta in lightly salted boiling water for 8-10 minutes, according to pack instructions.
  4. Drain the pasta thoroughly, and add to the butternut squash with the sundried tomato puree and olives. Sstir through gently. Serve on warm plates, sprinkled with the Parmesan cheese and garnished with basil leaves.

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