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Mexican Pasta Salad with Pepitas

Mexican Pasta Salad with Pepitas

with Spicy Jalapeños
35 min., ready in 50 min.
Time:
645
calories
Calories:
Health Score:
96 / 100
Ingredientsfor  
Ingredients
16 ozs red Hungarian wax pepper
2 Jalapeño (or pickled hot peppers)
1 lb Tomatoes
4 sprigs oregano
½ bunch cilantro
2 onions
2 garlic cloves
3 fresh Corn
14 ozs Penne (preferably whole-grain)
salt
4 Tbsps Pumpkin seed
5 Tbsps vegetable oil
1 tsp Cumin
1 Lime
peppers
How healthy are the main ingredients?
Pumpkin seedoreganoTomatooniongarlic cloveCorn
Preparation
1.
Mexican Pasta Salad with Pepitas preparation step 1

Roast the red peppers under the hot oven broiler (or over an open gas flame) while turning occasionally until skin is black. Place in a bowl, cover and leave to cool for 10 minutes.

2.
Mexican Pasta Salad with Pepitas preparation step 2

Rinse the jalapeños and coarsely chop. Rinse the tomatoes, remove seeds and chop coarsely. Combine both in a bowl.

3.
Mexican Pasta Salad with Pepitas preparation step 3

Rinse oregano and cilantro and shake dry. Pluck the leaves, chop and add to the bowl. Peel the onions and garlic and chop finely.

4.
Mexican Pasta Salad with Pepitas preparation step 4

Trim corn, rinse and cut the kernels from cob with a sharp knife.

5.
Mexican Pasta Salad with Pepitas preparation step 5

Peel skin from the red peppers with a knife and cut peppers into quarters.

6.
Mexican Pasta Salad with Pepitas preparation step 6

Remove seeds, cut red peppers into cubes and add to tomatoes.

7.
Mexican Pasta Salad with Pepitas preparation step 7

Cook the pasta in boiling salted water according to package directions until al dente.

8.
Mexican Pasta Salad with Pepitas preparation step 8

Meanwhile, roast pumpkin seeds in a dry pan until fragrant. Remove and set aside.

9.
Mexican Pasta Salad with Pepitas preparation step 9

Cook corn kernels in the pan while stirring until brown spots appear, 4-5 minutes. Add to the other ingredients in the bowl.

10.
Mexican Pasta Salad with Pepitas preparation step 10

Heat the oil in a pan. Add onions and garlic and sauté until transparent, 3-4 minutes. Add cumin seeds and cook for 20 seconds. Mix everything with the tomatoes and corn.

11.
Mexican Pasta Salad with Pepitas preparation step 11

Drain pasta, taking care to reserve 6-8 tablespoons of pasta water. Mix pasta with the remaining ingredients. Squeeze lime and season the salad with juice to taste. If the salad is a little dry, stir in pasta water as needed. Season with salt and pepper, sprinkle with pumpkin seeds and serve.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie645 cal.(31 %)
Protein22 g(22 %)
Fat23 g(20 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage21.5 g(72 %)
Healthy, because

Healthy, because

The dish has a lot to offer, including a ton of dietary fiber, which will keep you full for longer and help stimulate digestion. One serving of this pasta salad also meets your daily requirement of both vitamin C and magnesium.

Even smarter

Even smarter

For an extra portion of protein and omega-3 fatty acids, which are good for the cardiovascular system, simply add tuna to the salad.

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