This Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto offers a nutrient-packed twist on a classic pasta dish. The toasted pumpkin seeds and fresh herbs create a rich, earthy pesto that perfectly complements the whole-wheat fusilli. The addition of baby spinach and ricotta cheese adds a creamy texture while keeping it light and healthy. Perfect for a quick weeknight dinner or a special occasion, this dish is both wholesome and satisfying.
Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto
Course: MainCuisine: Italian4
10
minutes20
minutes440
kcalWhole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto is a nutritious and flavorful dish featuring hearty whole-wheat pasta tossed in a vibrant, nutty spinach pesto.
Ingredients
1 pound dried whole-wheat fusilli pasta
1 cup hulled pumpkin seeds, toasted
1/2 cup fresh flat-leaf parsley
1/4 cup coarsely chopped fresh chives
1/4 cup extra-virgin olive oil
1 garlic clove
1 3/4 teaspoon coarse salt
1 teaspoon finely grated lemon zest
2 1/2 ounces baby spinach, packed (2 1/2 cups)
Freshly ground pepper, to taste
3/4 cup part-skim ricotta cheese, for serving
Tomatoes, cut into wedges, for serving (optional)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the whole-wheat fusilli and cook according to the package instructions until al dente. Drain and set aside.
- Make the pesto: In a food processor, combine the toasted pumpkin seeds, parsley, chives, garlic, 1 teaspoon of salt, and lemon zest. Process until finely chopped. Add the baby spinach and pulse until incorporated. With the machine running, slowly add the olive oil until the mixture forms a smooth pesto. Season with freshly ground pepper and adjust salt to taste.
- Combine the pasta and pesto: Toss the cooked fusilli with the pumpkin-seed and spinach pesto, ensuring that the pasta is evenly coated.
- Serve: Divide the pasta among plates and top with dollops of part-skim ricotta cheese. Optionally, garnish with tomato wedges for a fresh burst of flavor. Serve immediately and enjoy!
Notes
- Nutrition Facts (Per Serving)
Total Fat: 21g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 820mg
Carbohydrates: 50g
Sugar: 2g
Fiber: 9g
Protein: 17g
This Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto is a healthy and flavorful way to enjoy pasta night. The nutty pesto pairs beautifully with the whole-wheat pasta, while the ricotta adds a touch of creaminess. It’s an easy, delicious meal that you can whip up in no time, perfect for a balanced and satisfying dinner.
