Total Time:

45 min(Preparation)

Servings:

4 to 6

Spaghetti with Fall Greens and Pumpkin Seeds

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Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® WHOLE WHEAT SPAGHETTI
2 cups (500 mL)lightly packed fresh mint leaves
3/4 cup (175 mL)lightly packed fresh parsley leaves
1/3 cup (75 mL)panko breadcrumbs
3cloves garlic
1 tbsp (15 mL)capers (or 4 large green olives)
Pincheach salt and pepper
1 tsp (5 mL)ground cumin
3/4 tsp (4 mL)each salt and pepper
1/3 cup (75 mL)vegetable broth
1 tbsp (15 mL)white wine vinegar or lemon juice
2 tbsp (30 mL)canola oil, divided
1 bunchSwiss chard, trimmed
1small red onion, sliced
6marinated artichoke hearts, drained and quartered
1/4 cup (50 mL)lightly toasted pumpkin seeds
 Crumbled feta cheese (optional)

Preparation

1
Combine mint, parsley, breadcrumbs, garlic, capers, salt and pepper in a food processor; pulse until finely chopped. With motor running, drizzle in broth, vinegar and 1 tbsp (15 mL) oil until smooth. Set aside.
2
Chop Swiss chard, reserving stems and leaves separately.
3
Cook spaghetti according to package directions. Reserve 1/2 cup (125 mL) pasta water before draining.
4
Meanwhile, heat remaining oil in a large skillet set over medium-heat. Add onion and Swiss chard stems, sauté until golden. Stir in leaves.
5
Add hot cooked spaghetti, artichoke hearts and pesto to skillet; toss, adding cooking liquid as needed, just until warmed through. Spoon into bowls and garnish with pumpkin seeds and feta (if using).

 

Wholesome greens and pasta tossed with a flavourful (almost oil-free!) pesto and toasted pumpkin seeds make a delicious and nutritious entrée.
 

TipsReplace the Swiss chard with chopped fresh kale or rapini.
 Replace the pumpkin seeds with toasted walnuts, almonds or hazelnuts.

 

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