Gluten-Free Fusilli with Pumpkin Seed and Spinach Pesto
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.
Yields: 6 Servings
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Ingredients
| 1⁄2 | lb | of brown rice gluten-free fusilli (cook according to package instructions) |
| 3 | tbsp | olive oil |
| 2 | c | unsalted hulled green pumpkin seeds |
| 3 | clove | garlic |
| 1⁄2 | c | grated Parmesan + extra for garnish |
| 1 | c | spinach (cleaned and coarsely cut) |
| 4 | scallions (chopped) | |
| 3 | tbsp | lemon juice |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| Salt and pepper to taste |
Directions
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.
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.
Toss cooked pasta with yogurt mixture and then plate. Garnish with parmesan.
Nutrition Information
|
600
CALORIES
|
39g
TOTAL FAT
|
20g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
600
350
|
||
| % Daily Value* | ||
| 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% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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