Bow Ties With Arugula Olives Bulgur And Tomato Recipes

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BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO WEDGES



Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges image

Provided by Mark Bittman

Categories     dinner, easy, lunch, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

Salt
2 tablespoons olive oil
1 small red onion, chopped
1 tablespoon minced garlic
1 cup mixed olives, pitted and roughly chopped
Juice of 1 lemon
4 ripe tomatoes, cored and cut into thick wedges
Black pepper
1/4 cup bulgur
8 ounces whole wheat bow-tie or other cut pasta
3 cups torn arugula leaves
1/2 cup chopped almonds

Steps:

  • Bring a large pot of water to a boil and salt it. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives, then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
  • When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook bow ties until tender but not mushy (start tasting after 5 minutes). Reserve some cooking water, then drain in a strainer to trap grains with pasta.
  • Toss pasta and bulgur with tomato mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 682 milligrams, Sugar 7 grams, TransFat 0 grams

BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO



Bow Ties With Arugula, Olives, Bulgur and Tomato image

Delicous, vegan and good for your health! I'm making more progress moving from vegetarian to vegan, in part because we have new vegan restaurants opening around us. This recipe comes from the NY Times. You can substitute couscous for the bulgur if you can't find bulgur. It might take a bit less time to cook.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

salt
2 tablespoons olive oil
1 small red onion, chopped
1 tablespoon minced garlic
1 cup mixed olive, pitted and roughly chopped
1 lemon, juice of
4 ripe tomatoes, cored and cut into thick wedges
black pepper
1/4 cup bulgur
8 ounces whole wheat bow tie pasta or 8 ounces other cut pasta
3 cups torn arugula leaves
1/2 cup chopped almonds

Steps:

  • Bring a large pot of water to a boil and add salt. Put oil in a large, deep skillet over medium heat. When hot, add onion and garlic and cook, stirring until softens, about 5 minutes. Stir in olives then add lemon juice and tomatoes. Sprinkle with salt and pepper and cook until tomatoes are just heated through. Turn off heat.
  • When water comes to a boil, add bulgur. Let water return to a boil, then add pasta. Cook pasta until tender but not mushy. Reserve some cooking water, then drain in a strainer to trap grains with pasta.
  • Toss pasta and bulgur with tomatoe mixture, adding some cooking water if needed. Stir in arugula and almonds, taste and adjust seasoning. Let rest for up to 15 minutes. Stir again and serve.

Nutrition Facts : Calories 466.8, Fat 20.6, SaturatedFat 2.3, Sodium 323, Carbohydrate 63.4, Fiber 11.4, Sugar 5.5, Protein 15.1

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