Food & Cooking Recipes Ingredients Pasta and Grains Southwestern Pasta with Spicy Pumpkin Seeds By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 mins Servings: 4 Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner. Ingredients 2 pounds plum tomatoes, cored, halved lengthwise, then halved crosswise 1 bunch scallions, cut into 2-inch pieces (1 ½ cups) 6 garlic cloves, quartered 1 tablespoon olive oil ¼ teaspoon red-pepper flakes coarse salt and ground pepper 12 ounces gemelli or other short tubular pasta 1 cup crumbled goat cheese ⅓ cup Spicy Pumpkin Seeds Directions Preheat oven to 400 degrees. On a rimmed baking sheet, combine tomatoes, scallions, garlic, oil, pepper flakes, 2 teaspoons salt, and 1/4 teaspoon pepper. Toss to coat. Bake until softened, tossing halfway through, 30 to 40 minutes Meanwhile, cook pasta. Drain; return to pot. Toss with tomato mixture and cheese; season with salt and pepper. Divide among bowls; sprinkle with pumpkin seeds. Print