I received this recipe from my Mom years ago. It is so yummy!!! A must try.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.

  • Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.

  • Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.

  • Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.

  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.

  • Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

Nutrition Facts

771 calories; protein 31.1g 62% DV; carbohydrates 93.5g 30% DV; fat 33.2g 51% DV; cholesterol 44.8mg 15% DV; sodium 328.2mg 13% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2011
Really tasty but I usually halve the amount of pumpkin seeds because though delicious I like the texture better without so many of them. Read More
(4)

Most helpful critical review

Rating: 3 stars
11/01/2011
I probably won't make this again. Sounded different and interesting but in the end nothing special. I ended up adding some tomato sauce at the end because it was sort of flavorless even though I used herbed goat cheese. Read More
(4)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2011
Really tasty but I usually halve the amount of pumpkin seeds because though delicious I like the texture better without so many of them. Read More
(4)
Rating: 3 stars
10/31/2011
I probably won't make this again. Sounded different and interesting but in the end nothing special. I ended up adding some tomato sauce at the end because it was sort of flavorless even though I used herbed goat cheese. Read More
(4)
Rating: 3 stars
11/12/2008
I made the recipe just as shown except for the pumpkin seeds. I ran out of time so I just used roasted seeds bought from the store and added red pepper to spice up the pasta a bit. It seemed too cheesy to me. It was good but it wasn't great and I probably wont make this one again. Thanks anyway though! Read More
(4)
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Rating: 4 stars
06/08/2013
I liked this dish! After reading the reviews I decided to adjust a few things in order to give it more flavor....after draining the pasta I returned it to the pot and tossed with a fairly generous amount of good olive oil....I then added the roasted tomatoes/green onions together with some of the leftover oil garlic that was on the roasting pan. I let the pasta sit for about 10 min before adding the cheese as I didn't want the cheese to entirely melt...I wanted pieces of the cheese still intact. Then I added parsley toasted pumpkin seeds salt and pepper. Loved it! Read More
(1)
Rating: 4 stars
08/30/2015
Quite yummy.. uses regular tomatoes because they were on sale and gemelli pasta which I loved seems to be no where to be found.. so I used rotini. I am sure I used less cayenne because I am a wimp. I added some of the olive oil/juice to the dish and it loosened it up and improved it. Salt and cracked fresh pepper finished it.. yum Read More