WHOLE-WHEAT PASTA WITH PUMPKIN-SEED AND SPINACH PESTO
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 1/4 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.
- Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.
Nutrition Facts : Calories 538 g, Cholesterol 10 g, Fiber 8 g, Protein 19 g, SaturatedFat 5 g, Sodium 635 g
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