Pumpkin Seed Pesto Pasta with Roasted Zucchini
A vibrant green pumpkin-seed pesto coats gluten-free pasta tossed with golden roasted zucchini, delivering a generous dose of plant-based zinc from the pepitas.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 1
Ingredients
- 85ggluten-free pasta (corn/rice blend), dry
- 50graw pumpkin seeds (pepitas)
- 1medium (150 g)zucchini, sliced into half-moons
- 25gfresh basil leaves
- 2tbsp (30 ml)extra-virgin olive oil
- 1clovegarlic
- 1tbsp (15 ml)lemon juice
- 1pinchsalt
- 1pinchblack pepper
Instructions
- 01
Preheat oven to 220°C (425°F). Toss the zucchini half-moons with 1 tsp of the olive oil and a pinch of salt, spread on a baking tray, and roast for 18-20 minutes until golden, turning once.
- 02
Meanwhile, toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until they start to pop and smell nutty. Set aside 1 tablespoon for topping.
- 03
Bring a pot of salted water to a boil and cook the gluten-free pasta according to package directions. Reserve a small cup of pasta water before draining.
- 04
Make the pesto: in a food processor or blender, combine the toasted pumpkin seeds (minus the reserved topping), basil, garlic, lemon juice, the remaining olive oil, salt, and pepper. Blend to a coarse paste, adding a splash of reserved pasta water until creamy.
- 05
Toss the drained pasta with the pesto, loosening with more pasta water as needed. Fold in the roasted zucchini.
- 06
Plate and scatter the reserved toasted pumpkin seeds on top. Finish with a crack of black pepper.
Nutrition (per serving)
- Calories
- 870kcal
- Protein
- 23g
- Carbs
- 78g
- Fat
- 52g
- Fiber
- 8g
- Selenium
- 8mcg
- Zinc
- 4.9mg
- Iron
- 5mg
- B12
- 0mcg
- Iodine
- 5mcg
- Sodium
- 340mg
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