Recipe by Nicole Devaney
"I received this recipe from my Mom years ago. It is so yummy!!! A must try."
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raw pumpkin seeds
roma (plum) tomatoes, halved
green onions, cut into 1/2-inch pieces
1 (10 ounce) package
1 (16 ounce) package
I probably won't make this again. Sounded different and interesting but in the end nothing special. I ended up adding some tomato sauce at the end because it was sort of flavorless even though I used herbed goat cheese.
Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.
I made the recipe just as shown except for the pumpkin seeds. I ran out of time, so I just used roasted seeds bought from the store and added red pepper to spice up the pasta a bit. It seemed too cheesy to me. It was good but it wasn't great and I probably wont make this one again. Thanks anyway though!
I liked this dish! After reading the reviews, I decided to adjust a few things in order to give it more flavor....after draining the pasta, I returned it to the pot and tossed with a fairly generous amount of good olive oil....I then added the roasted tomatoes/green onions together with some of the leftover oil, garlic that was on the roasting pan. I let the pasta sit for about 10 min before adding the cheese as I didn't want the cheese to entirely melt...I wanted pieces of the cheese still intact. Then I added parsley, toasted pumpkin seeds, salt and pepper. Loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Seed Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 299
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