Agnolotti, pumpkin and spinach salad
500g butternut pumpkin, peeled, cut into 2cm pieces
olive oil cooking spray
375g fresh feta and sun-dried tomato agnolotti pasta
1/3 cup French salad dressing
1 teaspoon dijon mustard
1/2 cup sun-dried tomatoes in oil, drained, thinly sliced
100g baby spinach
Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.