Pumpkin Seed Pasta Recipe - Allrecipes.com
  • READY IN 1 hr

Pumpkin Seed Pasta

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"I received this recipe from my Mom years ago. It is so yummy!!! A must try."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
  3. Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
  4. Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
  5. Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
  6. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  7. Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
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Reviews More Reviews

Oct 31, 2011

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.

 
May 15, 2011

Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.

 

5 Ratings

Nov 12, 2008

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!

 
Jun 08, 2013

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!

 

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Nutrition

  • Calories
  • 771 kcal
  • 39%
  • Carbohydrates
  • 93.5 g
  • 30%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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