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Spinach & Toasted Pumpkin Seed Pesto Pasta

 
One serving costs about $1.44

$1.44 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish,lunch,main course,main dish,dinner
spoonacular Score:65%

Spoonacular Score: 65%

 

Spinach & Toasted Pumpkin Seed Pesto Pastan is a main course that serves 6. For $1.44 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 26g of fat, and a total of 557 calories. 2 people have made this recipe and would make it again. This recipe from Foodista requires olive oil, garlic, colorful pasta, and shavings of parmesan into each bowl at serving. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is good. California Wheat Berry Bowl With Toasted Pumpkin Seed Pesto, Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds, and Kale and Pumpkin Seed Pesto Pasta are very similar to this recipe.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 large
2 large chicken breast halves
chicken breast halves
1
1  lemon (juice)
lemon (juice)
3 Tbsps
3 Tbsps duck fat
duck fat
some
some dry salt
dry salt
3 cups
3 cups baby spinach
baby spinach
1
1  lemon zest
lemon zest
0.33 cups
0.33 cups olive oil
olive oil
3
3  green scallions
green scallions
2 cloves
2 cloves garlic
garlic
1 cup
1 cup pumpkin seeds
pumpkin seeds
3 Tbs
3 Tbs parsley
parsley
some
some salt
salt
1 lb
1 lb pasta
pasta
0.5 Tbsps
0.5 Tbsps coarse salt
coarse salt
3
3  parmesan
parmesan
2 large chicken breast halves
2 large
chicken breast halves
1  lemon (juice)
1
lemon (juice)
3 Tbsps duck fat
3 Tbsps
duck fat
some dry salt
some
dry salt
3 cups baby spinach
3 cups
baby spinach
1  lemon zest
1
lemon zest
0.33 cups olive oil
0.33 cups
olive oil
3  green scallions
3
green scallions
2 cloves garlic
2 cloves
garlic
1 cup pumpkin seeds
1 cup
pumpkin seeds
3 Tbs parsley
3 Tbs
parsley
some salt
some
salt
1 lb pasta
1 lb
pasta
0.5 Tbsps coarse salt
0.5 Tbsps
coarse salt
3  parmesan
3
parmesan

Equipment

frying pan
frying pan
bowl
bowl
pot
pot
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

Start by boiling water for pasta in a large pot. Add some salt and olive oil to prevent pasta from sticking. When water is boiling, add pasta, stir, reduce heat to medium and cook until ready (9-12 minutes, depending on pasta type). Drain an set aside. While pasta is cooking, prepare the rest of the components simultaneously. Start by heating the cooking fat in a skillet over medium heat. Sprinkle chicken breast halves with salt, pepper and dry oregano all over. Place chicken in heated oil and cook on both sides for a short time (1 minute each). Add juice of 1 lemon to the skillet, reduce heat to medium/low and continue cooking, turning occasionally, until done (about 10 - 12 minutes). Set aside. If toasting pumpkin seeds, put 1/2 tbsp of coarse salt in a small (preferably cast iron) skillet over medium heat. Add pumpkin seeds. Toast seeds for a few minutes, stirring or shaking frequently, until they start to crack and turn golden. Turn off the heat and leave pumpkin seeds in the skillet until cool. When move seeds away from salt before using them. It won't be hard, because they are lighter than coarse salt. Discard the salt. Now you are ready to prepare pesto. Reserve 1-2 tbsp of pumpkin seeds for garnish. Put the remaining pumpkin seeds and the rest of the pesto ingredients in a processor and hit pulse a few times at first, allowing everything to settle. Now turn the processor on and see if pesto is thin enough (consistency of pancake batter). If not, add a little more olive oil and/or lemon juice as you work the pesto. Slice or dice cooked chicken breasts. Assemble your dish in serving bowls: pasta, chicken, pesto, pumpkin seed sprinkle and shaved or grated parmesan. Now inhale deeply and try to say Spinach & Pumpkin Seed Pesto Chicken Pasta Bowl three times in a row fast. That's it!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.43
Ingredient
2 larges chicken breast halves
1 lemon (juice)
3 tablespoons duck fat
3 cups baby spinach
1 lemon zest
⅓ cups olive oil
3 green scallions
2 cloves garlic
1 cup pumpkin seeds
3 Tbs parsley
1 pound pasta
3 parmesan
Price
$2.00
$0.20
$0.97
$1.06
$0.50
$0.86
$0.24
$0.13
$1.14
$0.45
$0.97
$0.06
$8.60

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
556 Calories
21g Protein
25g Total Fat
59g Carbs
25% Health Score
Limit These
Calories
556
28%

Fat
25g
40%

  Saturated Fat
5g
33%

Carbohydrates
59g
20%

  Sugar
2g
3%

Cholesterol
30mg
10%

Sodium
717mg
31%

Get Enough Of These
Protein
21g
44%

Vitamin K
124µg
118%

Selenium
61µg
88%

Manganese
1mg
67%

Phosphorus
369mg
37%

Vitamin A
1644IU
33%

Magnesium
127mg
32%

Vitamin B3
5mg
30%

Vitamin B6
0.46mg
23%

Copper
0.4mg
20%

Vitamin E
2mg
18%

Iron
2mg
15%

Zinc
2mg
15%

Fiber
3g
15%

Potassium
516mg
15%

Vitamin C
12mg
15%

Folate
58µg
15%

Vitamin B5
0.98mg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.14mg
8%

Calcium
54mg
5%

Vitamin D
0.35µg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need

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