Farfalle Pasta with Roasted Pumpkin

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* Exported from MasterCook *

 

Farfalle Pasta with Roasted Pumpkin

 

Recipe By :Cooking Fresh From the Bay Area

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound farfalle noodles

1 yellow onion -- peeled and sliced into thin crescents

4 tablespoons extra virgin olive oil

1 recipe roasted pumpkin (see recipe)

1/4 cup golden raisins -- plumped in warm water

2 cups spinach leaves or arugula

1 recipe Pumpkin Seed Pesto (see recipe)

Salt to taste

2 tablespoons toasted pumpkin seeds for garnish

 

Cook farfalle pasta according to package directions. In a large saute pan, saute

onions in the olive oil over medium heat until the onions are soft and slightly

browned. Add the pumpkin, raisins, and spinach and saute until the

spinach is slightly wilted. Add the pesto followed by the pasta. Saute until

heated through. Adjust salt to taste. Serve with garnished pumpkin seeds.

 

Per serving: 699 calories, 21 g protein, 105 g carbohydrates, 24 g fat, 0

cholesterol, 756 mg sodium, 8 g fiber. Calories from fat: 30 percent.

 

Source:

" Contra Costa Times - October 16, 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

 

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Per Serving (excluding unknown items): 161 Calories; 14g Fat (73.1% calories

from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0