PASTA WITH GORGONZOLA AND ARUGULA
The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)
Provided by Mark Bittman
Categories dinner, pastas, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
- Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
- Taste and add seasoning. Dish should take plenty of black pepper. Serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams
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
TENDERLOIN STEAKS WITH GORGONZOLA AND HERBS AND ROASTED GARLIC AND GRAPE TOMATO PASTA WITH BASIL AND ARUGULA
I made garlic-centric meal for my in-laws, not normally fans of garlic, and they cleaned their plates! My husband was so happy to see his parents FINALLY embrace garlic (his first love - I'm number 3 behind Scotch) that he literally cried about it later that night!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 58m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F.
- Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
- Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
- Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
- Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
- When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
- Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
- Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
- Serve meat with pasta alongside.
ANGEL HAIR PASTA WITH GORGONZOLA
I invented this recipe last night. Succulent. Tastes like pasta with Gorgonzola that you would eat in an Italian restaurant.
Provided by Ghida Sammakieh
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
- Pour sauce into cooked pasta and toss well to combine. Serve hot.
Nutrition Facts : Calories 418 calories, Carbohydrate 34.9 g, Cholesterol 52.1 mg, Fat 27.2 g, Fiber 2.8 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 524.2 mg, Sugar 2 g
PASTA WITH GORGONZOLA AND ARUGULA
There are pasta sauces you can make in the time it takes the pasta-cooking water to come to a boil, and there are those that are really fast-those that can be made in the eight to ten minutes it takes to actually cook the pasta. This is one of the latter, one that boasts just a couple of main ingredients and a supporting cast of two staples.
Yield makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil for the pasta and salt it. Meanwhile, melt the butter in a small saucepan over low heat; add the Gorgonzola and cook, stirring frequently, until the cheese melts. Keep warm while you cook the pasta.
- Tear the arugula into bits, or cut it up with scissors-the pieces should not be too small. Cook the pasta until it is tender but not mushy. Remove and reserve a little of the cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
- Taste and adjust the seasoning-the dish should take plenty of black pepper-and serve.
GORGONZOLA CLAM LINGUINI OVER A BED OF CHILI ARUGULA
Make and share this Gorgonzola Clam Linguini over a Bed of Chili Arugula recipe from Food.com.
Provided by Pampi
Categories < 30 Mins
Time 25m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 12
Steps:
- cook linguini al dente.
- in a skillet, carmelize garlic and red onion - medium high.
- add chili, broccoli, red pepper, then tomato - medium heat.
- add clam.
- add gorgonzola and cook until it melts.
- fold in linguini.
- plate arugular and drip some chili oil over it.
- using tongs, place some pasta over greens.
Nutrition Facts : Calories 250.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 27.7, Sodium 284.3, Carbohydrate 32.5, Fiber 2.7, Sugar 4.7, Protein 16.8
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
PASTA WITH GORGONZOLA AND ARUGULA
I'm a quick and easy recipe girl and this one was a winner for me. Serve with a salad and crusty bread for an easy weekday meal. Oh, and if you're lactose intolerant, take a lactaid pill before enjoying this dish. I know this from experience.
Provided by Hey Jude
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
- While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
- Tear the arugula into pieces, but not too small.
- Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
- Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.
Nutrition Facts : Calories 584.6, Fat 15.9, SaturatedFat 9.3, Cholesterol 36.5, Sodium 453.6, Carbohydrate 87.4, Fiber 4.3, Sugar 3, Protein 22.1
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