Pumpkin seeds, also called pepitas, are a terrific, nutty garnish for this fresh pasta salad. This dish is a hit at summer picnics and barbecues, where it pairs well with grilled steaks or chicken. Serve it hot or at room temperature.
Heat a medium skillet over medium heat. Add the corn and cook until lightly browned in spots, stirring frequently, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 9 minutes. Drain, then add hot pasta to bowl with corn mixture. Stir to wilt spinach and blend ingredients. Drizzle with lemon juice and oil. Toss with pumpkin seeds, season with salt and pepper and serve.
Per Serving:580 calories (230 from fat), 25g total fat, 7g saturated fat, 20mg cholesterol, 680mg sodium, 74g carbohydrates, (7 g dietary fiber, 11g sugar), 20g protein.
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