Spicy Pumpkin Seed Pasta Recipes

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PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

SWEET AND SPICY PUMPKIN TURKEY PASTA



Sweet and Spicy Pumpkin Turkey Pasta image

A ground turkey pasta dish served in a sweet and spicy pumpkin sauce. Tastes unhealthy but is actually low in fat!

Provided by Joel Hernandez

Categories     Ground Turkey

Time 55m

Yield 4

Number Of Ingredients 17

cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 pound lean ground turkey
1 ¼ cups chicken broth
1 cup pumpkin puree
⅓ cup low-fat milk
2 chipotle peppers in adobo sauce
2 teaspoons white sugar
2 teaspoons dried sage
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 tablespoon salt
1 (8 ounce) package rotini pasta

Steps:

  • Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
  • Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
  • Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 56 g, Cholesterol 86.4 mg, Fat 10.4 g, Fiber 5.1 g, Protein 32.2 g, SaturatedFat 2.7 g, Sodium 2367 mg, Sugar 7.3 g

SOUTHWESTERN PASTA WITH SPICY PUMPKIN SEEDS



Southwestern Pasta with Spicy Pumpkin Seeds image

Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1m

Number Of Ingredients 9

2 pounds plum tomatoes, cored, halved lengthwise, then halved crosswise
1 bunch scallions, cut into 2-inch pieces (1 1/2 cups)
6 garlic cloves, quartered
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
12 ounces gemelli or other short tubular pasta
1 cup crumbled goat cheese
1/3 cup Spicy Pumpkin Seeds

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, combine tomatoes, scallions, garlic, oil, pepper flakes, 2 teaspoons salt, and 1/4 teaspoon pepper. Toss to coat. Bake until softened, tossing halfway through, 30 to 40 minutes
  • Meanwhile, cook pasta. Drain; return to pot. Toss with tomato mixture and cheese; season with salt and pepper. Divide among bowls; sprinkle with pumpkin seeds.

SPICY PUMPKIN SEEDS



Spicy Pumpkin Seeds image

We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.

Provided by Taste of Home

Categories     Snacks

Time 55m

Yield 2 cups.

Number Of Ingredients 8

2 cups fresh pumpkin seeds
2 tablespoons canola oil
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Steps:

  • In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SEED PASTA



Pumpkin Seed Pasta image

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

Provided by Nicole Devaney

Categories     World Cuisine     European     Italian

Time 1h

Yield 5

Number Of Ingredients 8

1 cup raw pumpkin seeds
1 tablespoon cayenne pepper
3 pounds roma (plum) tomatoes, halved
2 bunches green onions, cut into 1/2-inch pieces
6 cloves garlic, chopped
¼ cup olive oil
1 (10 ounce) package goat cheese
1 (16 ounce) package gemelli pasta

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
  • Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
  • 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.
  • Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
  • 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.
  • 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.

Nutrition Facts : Calories 771 calories, Carbohydrate 93.5 g, Cholesterol 44.8 mg, Fat 33.2 g, Fiber 9.5 g, Protein 31.1 g, SaturatedFat 14.3 g, Sodium 328.2 mg, Sugar 13.9 g

SPICED PUMPKIN SEEDS



Spiced Pumpkin Seeds image

Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 cup

Number Of Ingredients 7

Pumpkin seeds
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey

Steps:

  • Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
  • Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
  • Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

Nutrition Facts : Calories 317 g, Fat 5 g, Fiber 3 g, Protein 15 g, Sodium 144 g

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