Radiatore with Spicy Pumpkin-Tomato Sauce
The cooking influences in this recipe are many, but the final nod goes to the American Southwest, for it is there that squash, fresh chili peppers, and spices such as cumin and chili powder are used so deliciously.
  • 3 tablespoons pumpkin seeds (pepitas)
  • 1 teaspoon olive oil
  • 1/4 cup water
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 3/4 cup canned unsweetened pumpkin puree
  • 1 chipotle pepper packed in adobo, minced
  • 12 ounces radiatore pasta
  • 1/4 cup chopped cilantro

    1. In a small skillet, toast the pumpkin seeds over low heat until they are lightly browned and begin to pop, about 5 minutes. Remove from the pan immediately to stop the cooking.

    2. In a large nonstick skillet, heat the oil and water over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 7 minutes.

    3. Stir in the chili powder, cumin, salt, tomatoes, pumpkin puree, and chipotle pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the sauce is slightly thickened and flavorful, about 10 minutes.

    4. Meanwhile, in a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to large serving bowl.

    5. Pour the sauce over the pasta, add the cilantro, and toss to combine. Spoon into 4 serving bowls and sprinkle with the pumpkin seeds.

    Nutritional Information
    Per serving: 463 calories, 7.6g total fat (1.4g saturated), 0mg cholesterol, 10g dietary fiber (.4g soluble), 85g carbohydrate, 19g protein, 584mg sodium.
    Good source of: beta carotene, fiber, folate, lycopene, magnesium, niacin, riboflavin, vitamin C.

    Date Published: 09/19/2005 > Printer-friendly Version

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