Bow Ties With Arugula Olives Bulgur And Tomato Recipes
BOW TIES WITH ARUGULA, OLIVES, BULGUR AND TOMATO WEDGES
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
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
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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