Roasted Capsicum Zucchini Spaghetti
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Serves: 2-4
 
Ingredients
  • 1 capsicum
  • 2 cups pumpkin, cubed
  • 2-3 medium zucchini
  • 2 tablespoons roast capsicum pesto
  • 2 tablespoons pine nuts
  • 1 teaspoon paprika
  • Salt & pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Pre-heat the oven to 180 degrees Celsius.
  2. Cut the capsicum and pumpkin into cubes and toss with olive oil and salt to taste.
  3. Place on a baking tray and roast for 20 – 30 minutes or until cooked.
  4. In the mean time make the zucchini spaghetti with a spiraliser or julienne peeler.
  5. Place in a large bowl and toss through the roast capsicum pesto.
  6. Once the pumpkin and capsicum are roasted toss through the spaghetti along with the pine nuts and salt and pepper to taste.
Recipe by Real Food Pledge at https://realfoodpledge.com/roast-capsicum-pumpkin-zucchini-spaghetti/