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
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
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.
PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.
PENNE WITH ARUGULA, WHITE BEANS AND PARMESAN
Make and share this Penne With Arugula, White Beans and Parmesan recipe from Food.com.
Provided by ellie_
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of salted water to a boil and add the pasta and cook according to package directions. Drain. Rinse under cold water. Set aside.
- In a large skillet over medium high heat heat the oil and then add the garlic; sauting until it starts to brown.
- Stir in beans.
- Stir in cooked pasta and then add the argula and chile flakes; continue to cook for a minute or so longer or until heated through.
- Put mixture in a large bowl and sprinkle with the cheese. Toss to combine.
Nutrition Facts : Calories 558.9, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.5, Sodium 115.4, Carbohydrate 104.9, Fiber 14.2, Sugar 0.6, Protein 26.4
ARUGULA AND WALNUT PESTO WITH PENNE
Make and share this Arugula and Walnut Pesto with Penne recipe from Food.com.
Provided by Sharon123
Categories Penne
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top.
- Fill the food processor with arugula, loosely packed.
- Add walnuts and 1/2 of the warm oil and all 3 cloves of garlic to the arugula in the processor.
- Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste.
- Add any remaining arugula to the processor and grind into the paste by pulsing the processor again.
- Transfer arugula paste to a large pasta bowl.
- Stir in the remaining oil and the cheese.
- Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time.
- After about 6 minutes, add green beans to the pasta pot.
- The beans will cook along with pasta the last 2 or 3 minutes.
- Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom.
- Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 836, Fat 41.7, SaturatedFat 6.8, Cholesterol 7.2, Sodium 201.9, Carbohydrate 94.1, Fiber 7.4, Sugar 4.8, Protein 23.9
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