Gluten-Free Fusilli with Pumpkin Seed and Spinach Pesto

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Brown rice fusilli can be a fantastic, whole-grain and gluten-free substitute for traditional pasta, especially when bearing the right sauce, like this remarkably tasty pumpkin seed and spinach pesto.

600
Calories
39g
Fat
20g
Protein
6
Servings

Ingredients

1/2 lb of brown rice gluten-free fusilli (cook according to package instructions)
3 T olive oil
2 c unsalted hulled green pumpkin seeds
3 clv garlic
1/2 c grated Parmesan + extra for garnish
1 c spinach (cleaned and coarsely cut)
4 scallions (chopped)
3 T lemon juice
1 c Stonyfield Organic Whole Milk Plain Yogurt
Salt and pepper to taste
Nutrition Information: 
Calories: 
600
Calories from Fat: 
350
Total Fat: 
39g
Saturated Fat: 
8g
Cholesterol: 
10mg
Sodium: 
210mg
Total Carbohydrate: 
43g
Dietary Fiber: 
3g
Sugars: 
3g
Protein: 
20g
Vitamin A: 
15%
Vitamin C: 
15%
Calcium: 
15%
Iron: 
30%

Preparation:

Step 1

Heat 2 tablespoons of the oil in a heavy sauté pan over moderate heat. Add pumpkin seeds, salt and pepper. Stir constantly for about 4 minutes. Add garlic and stir for another minute. Transfer to a plate.

Step 2

In a food processor add the seed mixture, parmesan, spinach, scallions and remaining oil and blend. Transfer this mixture to a bowl and add lemon juice, yogurt, and salt and pepper to taste.

Step 3

Toss cooked pasta with yogurt mixture and then plate. Garnish with parmesan.

Ingredients

1/2 lb of brown rice gluten-free fusilli (cook according to package instructions)
3 T olive oil
2 c unsalted hulled green pumpkin seeds
3 clv garlic
1/2 c grated Parmesan + extra for garnish
1 c spinach (cleaned and coarsely cut)
4 scallions (chopped)
3 T lemon juice
1 c Stonyfield Organic Whole Milk Plain Yogurt
Salt and pepper to taste
Nutrition Information: 
Calories: 
600
Calories from Fat: 
350
Total Fat: 
39g
Saturated Fat: 
8g
Cholesterol: 
10mg
Sodium: 
210mg
Total Carbohydrate: 
43g
Dietary Fiber: 
3g
Sugars: 
3g
Protein: 
20g
Vitamin A: 
15%
Vitamin C: 
15%
Calcium: 
15%
Iron: 
30%

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