FARFALLE WITH ARUGULA AND WHITE BEANS
Categories Bean Garlic Leafy Green Pasta Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Walnut Arugula Healthy Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
- Add 1 tablespoon butter and the garlic to the pot; cook over medium heat, stirring, until garlic is fragrant, about 2 minutes. Add arugula; toss just until wilted.
- Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Heat, tossing, until butter is melted and beans and pasta are warmed through, about 1 minute. Add enough reserved pasta water to create a thin sauce to coat pasta.
- To serve, divide among shallow bowls, and garnish with walnuts.
WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES
Provided by Mark Bittman
Categories easy, quick, one pot, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
- When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
- Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams
FARFALLE, ARUGULA AND TOMATO SALAD
Provided by Molly O'Neill
Categories easy, quick, pastas, salads and dressings
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams
FARFALLE WITH ARUGULA PESTO AND SHRIMP
The arugula pesto is a nice change from the usual basil based pesto sauce. A quick recipe to prepare, and yummy enough for company!
Provided by Dee514
Categories Sauces
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Pesto Sauce: Remove tough stems from arugula.
- In a large bowl, toss together the arugula and parsley, set aside.
- Place pine nuts and garlic in food processor, process until combined.
- Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
- Process until combined.
- Pour mixture into a medium sized bowl.
- In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
- Process until combined.
- Remove mixture from processor and set aside.
- Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
- Return all the processed mixture to processor, and process again until everything is well combined.
- Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
- Cook pasta according to package directions.
- While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
- When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
- Garnish with additional grated cheese (to taste).
Nutrition Facts : Calories 3794.6, Fat 279.8, SaturatedFat 53, Cholesterol 427.9, Sodium 5876.8, Carbohydrate 197.1, Fiber 15, Sugar 10.6, Protein 132.2
PASTA WITH ARUGULA, WHITE BEANS, AND WALNUTS
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water; drain pasta, and set aside.
- Place pasta pot over medium heat. Add garlic and 1 tablespoon butter; cook, stirring, until garlic is fragrant, about 2 minutes.
- Add arugula to pot; toss just until wilted. Add beans, pasta, and remaining 3 tablespoons butter; season with salt and pepper. Toss, adding enough reserved water to mixture to coat pasta. Garnish with walnuts.
Nutrition Facts : Calories 542 g, Fat 19 g, Fiber 7 g, Protein 18 g
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