Best Southwestern Pasta With Spicy Pumpkin Seeds Recipes

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SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

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.

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE



Pumpkin Pasta with Winter Herbs and Parmesan Cheese image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound fusilli pasta
1/2 cup extra-virgin olive oil
6 sprigs fresh sage
3 sprigs fresh rosemary
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 tablespoon freshly grated ginger
1 to 2 cloves garlic, sliced
One 15-ounce can pure pumpkin puree
2 teaspoons dark brown sugar
3/4 cup finely grated Parmesan
Freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
  • While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
  • Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

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.

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