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Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto

See full recipe on: Martha Stewart



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
3/4 cup part-skim ricotta cheese, for serving
Tomatoes, cut into wedges, for serving (optional)

Nutrition 6 servings

Per Serving % Daily Value
Calories 479
Fat 19g 30%
Carbs 60g 20%
Protein 16g 32%
Fiber 4g 16%
Cholesterol
Sodium 635mg 26%
     
Fat
Carbs
Protein

Preparation






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