Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian

• 375 g fettuccine pasta
• 500 g butternut squash, sliced 1cm thick
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 125 g feta cheese, crumbled
• 180 g roasted red peppers, thickly sliced
• 1 cup baby basil leaves

1. Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
2. Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
3. For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
4. Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.

pasta, olive oil, lemon juice, lemon zest, feta cheese, red peppers, baby basil

Taken from www.food.com/recipe/pasta-with-roast-butternut-squash-feta-basil-vegetarian-371866 (may not work)