Southwestern Pasta With Spicy Pumpkin Seeds Recipes

PUMPKIN SEED 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.

SOUTHWESTERN PASTA WITH 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.

SOUTHWESTERN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
• Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

SPICY PUMPKIN SEED PASTA

Steps:

• Place pumpkin seeds on a cookie sprinkle with cayenne pepper at 350°F for about 3-5 minutes. (watch they can burn quickly).
• Cut up Roma tomatoes in half and place on cookie sheets, large slices of the green onions and the chopped garlic, spray generously with olive oil to coat all, place in oven and roast for 45 minutes. When slightly cool take skins off tomatoes.
• When tomatoes are cooling bring a large pot of slightly salted water to a boil, add gemelli pasta and cook. Drain when done. Add the goat cheese first so it melts then the roasted peeled tomatoes, stir. Place pumpkin seeds on top!

SPICY SOUTHWESTERN PASTA

Steps:

• Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
• Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
• Mix well and bring to a simmer.
• Reduce heat to low and cook, covered for about 15 minutes.
• Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
• Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
• To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
• Top with 3 tablespoons of the grated cheese.
• I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.