Pumpkin Seed Pasta (270 )
A hearty comfort food at its best, delivering a high combined protein content.
Ingredients
Pumpkin Seed Pasta
2 dry weight cups of Barilla lentil pasta |
1 peeled and chopped brown onion |
2 cloves of peeled and diced garlic |
8 tablespoons pumpkin seeds |
2 tablespoons semi sundried pesto |
2 tomatoes cut into quarters |
2 large zucchini's cut into chunks |
4 tablespoons extra virgin olive oil |
olive oil spray |
salt to taste |
Pumpkin Seed Pasta Directions
Heat the oven to 200C, place the tomatoes and zucchini on a non-stick baking tray and spray with olive oil and sprinkle with salt
On a separate tray sprinkle the pumpkin seeds
Bake the seeds until they are toasted (approximately 5 minutes) and put aside
Bake the tomato and zucchini until they are lightly browned (approximately 20 minutes) and put aside
Cook the lentil pasta until al dente and drain
In a heavy bottomed fry pan add 4 tablespoons of extra virgin olive oil and gently heat, add the onion and garlic and stir until transparent
Once cooked add the two tablespoons of semi sundried pesto and mix through
Add the pasta and thoroughly coat with the garlic, onion, pesto and olive oil sauce
Add the tomato, zucchini and pumpkin seeds and mix through
Serve with a green salad
Nutrition facts
vegetarian
Per Serving