This one-pot pasta blends zucchini and pumpkin seeds for an ultra creamy green pasta sauce. The combination of garlic, fennel seed, and red pepper flakes adds a delicious Italian sausage flavor and fresh spinach adds a healthy dose of calcium and iron-rich greens. Crunchy toasted seeds and grated cheese on top take it to the next level.
Ingredient Highlight
Pumpkin seeds! These cute green seeds are a great source of vitamin K, magnesium, iron, and zinc, to name a few. I love adding them raw to smoothies and sauces for a creamy texture or simply roasting them (like these spice seeds!).
Servings 4
Prep Time 10 minutes 
Cook Time 8 minutes Ingredients
- 3 zucchini (about 1 lb 4 oz), trimmed, cut into 1-inch rounds
- 1 lb fusilli or penne (or any short pasta shape)
- 5 oz fresh spinach (about 5-6 loosely packed cups)(or use 2-3 cups frozen)
- ½ cup raw pumpkin seeds, soaked overnight*
- ½ cup water
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, smashed
- 2 tsp fennel seeds
- 1 tsp dried oregano
- ¾ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
- Black pepper
- ½ cup grated parmesan (optional)
- Toasted pumpkin seeds (optional)
- *If you’re like me and never remember to soak seeds/nuts, just simmer them in water for 10 minutes, then drain and they’re ready to use!
Instructions
- Bring a large pot of salted water to a boil (about 4 quarts water and 2 tablespoons salt). Add zucchini and boil for 6-8 minutes or until tender. Use tongs or a fine mesh sieve to transfer the zucchini to a high-speed blender to steam off a bit (don’t throw the water away!).
- Add the pasta to the boiling water and cook according to the package instructions, adding your greens in with 1-2 minutes left. Drain and set aside.
- In the blender, add the soaked or boiled seeds, water, oil, lemon, garlic, fennel, oregano, salt, and red pepper flakes (if using) and blend on high until smooth (this should take about 1 minute).
- Transfer the pasta back to the pot and pour the sauce over top (scrape it all out!). Toss to coat. Taste and add more salt, if needed.
- Serve topped with black pepper, plenty of cheese (if using), and toasted seeds (if using).
Items you can prep ahead (optional)
- Toast pumpkin seeds (for topping, optional)
- Slice 3 zucchini into 1-inch rounds.
- Soak ½ cup pumpkin seeds (or quick soak!)
- Smash 2 cloves garlic
- Grate cheese (if using)
Substitutions:
- To make gluten-free, use any GF pasta (I love Jovial Foods brand).
- To make vegan, make this pumpkin seed parmesan!
- Sub 1 teaspoon garlic powder for the garlic.
- Sub soaked sunflower seeds, cashews, or walnuts for the pumpkin seeds or use a mix! You could also replace some of the seeds with hemp seeds for extra protein.
- Use a mix of zucchini and broccoli florets.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up the pasta in the microwave until warmed through, mixing after every 30 seconds.
- Leftover pasta will be a little mushy but still tasty. Top with a squeeze of lemon, some fresh basil if you have it, toasted seeds, cheese, and black pepper.
leave your comments!