PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
PASTA WITH SHRIMP, TOMATO, AND ARUGULA
Categories Milk/Cream Onion Pasta Tomato Appetizer Quick & Easy Shrimp Arugula White Wine Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.
JEN'S TOMATO ARUGULA BRUSCHETTA
This is a wonderful combination of ripe plum tomatoes, Parmesan cheese, fresh garlic and arugula that together pack a punch when served on a slice of French bread.
Provided by Esmee Williams
Categories Appetizers and Snacks Bruschetta Recipes
Time 4h30m
Yield 32
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
- Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
- Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 2.6 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 52.7 mg, Sugar 1.2 g
PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES
My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
- Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
- Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.
PASTA WITH LENTILS AND ARUGULA
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
- Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
- Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
- Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
- Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.
Nutrition Facts : Calories 397 g, Fat 8 g, Fiber 11 g, Protein 19 g
PASTA WITH ARUGULA AND PLUM TOMATOES
Provided by Jamie Elizabeth Flick
Categories Milk/Cream Cheese Dairy Leafy Green Pasta Tomato Quick & Easy Parmesan Arugula Summer Noodle Simmer Bon Appétit New York
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
- Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.
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