Food & Cooking Recipes Ingredients Pasta and Grains Southwestern Pasta with Spicy Pumpkin Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print