Pasta With Tomatoes And Arugula Recipes

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PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

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

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

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

PASTA WITH TOMATOES AND ARUGULA



Pasta With Tomatoes And Arugula image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, pastas, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

6 ounces Vidalia or other sweet onion
1 tablespoon olive oil
3 medium-large, ripe field tomatoes
2 bunches arugula (1 1/4 cups)
12 ounces penne, fusilli, rigatoni or similar pasta
1/8 teaspoon salt, optional
Freshly ground black pepper

Steps:

  • For the pasta, bring water to a boil in a covered pot.
  • Chop onion finely and saute in oil in nonstick pan until very soft.
  • Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
  • Wash, trim and dry the arugula and chop coarsely.
  • Cook pasta according to package directions.
  • Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 5 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 9 grams

MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA



Mezzi Rigatoni with Tomatoes, Scallops and Arugula image

A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
8 ounces mezzi rigatoni (about 4 cups)
1/4 cup dry white wine
12 ounces medium sea scallops, muscle removed, patted dry and halved crosswise
4 cups baby arugula
1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
  • Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
  • Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.

CAPELLINI WITH TOMATO AND ARUGULA (ROCKET)



Capellini With Tomato and Arugula (Rocket) image

Make and share this Capellini With Tomato and Arugula (Rocket) recipe from Food.com.

Provided by Wendys Kitchen

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons sea salt
400 g capellini
4 tablespoons extra virgin olive oil
2 garlic cloves, peeled
8 roma tomatoes, washed and diced
salt & fresh ground pepper
1 bunch arugula, trimmed and washed (rocket)

Steps:

  • Bring 5 litres water to boil, add salt and pasta cook until al dente.
  • Meanwhile heat olive oil in pan and fry garlic until lightly browned.
  • Add tomatoes and pinch of salt. Cook 2 minutes on high heat.
  • Reduce heat and addrocket leaves and cook further 2 minutes.
  • Drain pasta reserving a little liquid.
  • Return pasta to saucepan, add liquid and stir through tomato sauce.
  • Season to taste and serve immediately.

Nutrition Facts : Calories 516.9, Fat 15.3, SaturatedFat 2.2, Sodium 3500, Carbohydrate 80.4, Fiber 4.7, Sugar 5.1, Protein 14.3

PASTA WITH SHRIMP, TOMATOES AND ARUGULA



Pasta with Shrimp, Tomatoes and Arugula image

Categories     Pasta     Shellfish     Tomato     Vegetable     Quick & Easy     Shrimp     Arugula     Fall     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

12 ounces penne or other tubular pasta
3 tablespoons olive oil (preferably extra-virgin)
8 ounces uncooked large shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 garlic cloves, pressed
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
1 pound tomatoes, cored, cut into wedges
3 bunches arugula, stems trimmed (about 2 cups packed)

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  • Meanwhile, heat oil in large nonstick skillet over medium heat. Add shrimp, basil, garlic and marjoram and stir until shrimp are almost cooked through, about 3 minutes. Add tomatoes and stir 2 minutes.
  • Ladle out 1/2 cup pasta cooking liquid and reserve. Drain pasta. Add pasta, arugula and reserved 1/2 cup pasta cooking liquid to skillet and toss until heated through about 3 minutes. Season with salt and pepper. Transfer to bowl; serve.

PENNE WITH TOMATO, MOZZARELLA & ARUGULA PASTA



Penne With Tomato, Mozzarella & Arugula Pasta image

Make and share this Penne With Tomato, Mozzarella & Arugula Pasta recipe from Food.com.

Provided by Firems911

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
6 garlic cloves, peeled and sliced thin
6 -8 ripe tomatoes
1/2 teaspoon salt
1 bunch of fresh arugula (or basil)
1/2 lb mozzarella cheese
1 lb ronzoni penne
parmesan cheese (to taste)
dried chili pepper flakes (to taste)

Steps:

  • Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
  • Chop tomatoes and toss with salt.
  • Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
  • Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
  • While pasta is cooking, cut mozzarella into small pieces.
  • Mix all ingredients with hot cooked pasta.
  • Sprinkle with remaining arugula and red pepper flakes.

Nutrition Facts : Calories 853.9, Fat 42.4, SaturatedFat 11.6, Cholesterol 44.8, Sodium 660.1, Carbohydrate 99.9, Fiber 14.8, Sugar 5.5, Protein 22.9

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES



Pasta Salad with Arugula and Sun-Dried Tomatoes image

My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

Steps:

  • Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
  • Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
  • Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA



Orecchiette With Cherry Tomatoes and Arugula image

Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
¼ cup extra-virgin olive oil
3 cloves garlic, smashed
1¼ pounds large cherry tomatoes, halved
12 ounces dry orecchiette
2 cups, packed, arugula
Ground black pepper
½ cup freshly grated pecorino

Steps:

  • Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
  • Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
  • Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams

PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA



Pasta With Tomatoes, Smoked Bacon, and Arugula image

This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.

Provided by Roxygirl in Colorado

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 1/2 ounce) cans diced tomatoes with juice
7 tablespoons olive oil, divided
1 (28 ounce) can crushed tomatoes, with added puree
1 onion, chopped
6 slices thick-cut bacon, cut into 1/4 inch pieces
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 1/2 cups low sodium chicken broth
1 lb linguine or 1 lb thick spaghetti, cooked according to box directions
1 (5 ounce) bag arugula (about 10 cups loosely packed)
1 cup parmesan cheese

Steps:

  • For sauce:.
  • Place diced tomatoes in a larger strainer set over large bowl.
  • Let stand 15 minutes.
  • Reserve juice.
  • Drizzle rimmed baking sheet with 2 tablespoons olive oil.
  • Spread tomatoes in a single layer on baking sheet.
  • Sprinklewith salt and pepper.
  • Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
  • Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
  • Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
  • Heat 2 tablespoons olive oil in large pot over medium heat.
  • Add onion and saute until browned, about 12 minutes.
  • Stir in reduced tomatoes and roasted tomatoes.
  • (Sauce can be made 3 days ahead.).
  • Cook bacon in heavy large skillet until crisp.
  • Transfer to paper towels to drain.
  • Pour off drippings from skillet.
  • Heat remaining 3 tablespoons oil in same skillet over medium heat.
  • Add garlic and red pepper and stir 1 minute.
  • Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
  • Stir in bacon.
  • Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
  • Toss until arugula wilts.

BALSAMIC-TOSSED PASTA WITH FRESH TOMATO, ARUGULA AND MOZZARELLA



Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella image

From Cooking Pleasures magazine. The heat from the pasta helps to melt the cheese and warm the sauce. You can also use a combination of basil and arugula for a tomato caprice taste.

Provided by CookGordon

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups tomatoes, seeded and chopped (2 large)
2 cups arugula, coarsely chopped
2 garlic cloves, chopped
8 ounces fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
12 ounces penne pasta (strozzapreti if available)
2 tablespoons balsamic vinegar

Steps:

  • Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

Nutrition Facts : Calories 616.3, Fat 28.2, SaturatedFat 9.6, Cholesterol 44.8, Sodium 947.3, Carbohydrate 73.6, Fiber 10.8, Sugar 3.2, Protein 20.1

PASTA WITH ARUGULA AND PLUM TOMATOES



Pasta with Arugula and Plum Tomatoes image

Provided by Jamie Elizabeth Flick

Categories     Milk/Cream     Cheese     Dairy     Leafy Green     Pasta     Tomato     Quick & Easy     Parmesan     Arugula     Summer     Noodle     Simmer     Bon Appétit     New York

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 large garlic cloves, chopped
1 cup half and half
3/4 cup canned low-salt chicken broth
3 large bunches arugula, coarsely chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes, chopped (about 3 1/2 cups)
1 pound gemelli, penne or fusilli pasta, freshly cooked
1 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
  • Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.

PASTA WITH SHRIMP, TOMATO, AND ARUGULA



Pasta with Shrimp, Tomato, and Arugula image

Categories     Milk/Cream     Onion     Pasta     Tomato     Appetizer     Quick & Easy     Shrimp     Arugula     White Wine     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound shrimp (about 12), shelled and deveined
2 large garlic cloves, minced
1/4 teaspoon dried hot pepper flakes, or to taste
1 onion, chopped fine (about 3/4 cup)
4 plum tomatoes, chopped (about 1 cup)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 bunch of arugula, the stems discarded and the leaves washed well, spun dry, and chopped
3 tablespoons minced fresh parsley leaves (preferably flat-leafed)
1/2 pound fettuccine or spaghetti

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.

SPICY PASTA WITH TOMATOES AND ARUGULA



Spicy Pasta with Tomatoes and Arugula image

(PASTA PICCANTE CON POMODORI E RUCOLA) Fresh-tasting, easy to make and perfect for weekday entertaining.

Yield Makes 4 Servings

Number Of Ingredients 7

4 teaspoons pine nuts
2 large garlic cloves
2 cups coarsely chopped seeded tomatoes (about 1 pound)
2 tablespoons extra-virgin olive oil
1 large jalape&;ntilde;o chili, seeded, chopped
2 cups salad macaroni or other small tubular pasta
2 cups sliced arugula (about 2 large bunches)

Steps:

  • Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeño. Season mixture with salt and pepper. Let stand 1 hour at room temperature.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid to tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula; toss to blend. Season with salt and pepper.

CAMPANELLE WITH TOMATOES AND FETA



Campanelle with Tomatoes and Feta image

Easy weeknight pasta with tomatoes and feta cheese.

Categories     Garlic     Pasta     Tomato     Sauté     Dinner     Feta     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
  • Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.

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2021-07-25 Cut the spears into 1- to 2-inch long pieces and set aside. Heat the oil in a small skillet and add the garlic. Sauté over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green.
From theveganatlas.com


TUSCAN-STYLE PASTA WITH ARUGULA - READY SET EAT
1 tablespoon olive oil. 1 cup chopped yellow onion. 1 cup chopped yellow bell pepper (1 cup = about 1 large) 1 tablespoon minced garlic. 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
From readyseteat.com


PASTA WITH TOMATOES, ARUGULA AND GOAT CHEESE - WILLIAMS SONOMA
2017-10-25 Bring a large pot three-fourths full of water to a boil. Add the 2 Tbs. salt and the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/4 cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm. Just before the pasta is ready, in a large fry ...
From williams-sonoma.com


TOMATO, ARUGULA AND GOAT CHEESE PASTA - RECIPE RUNNER
Cook the pasta according to package instructions. In a large serving bowl combine the arugula, tomatoes, lemon zest and juice, garlic, crumbled goat cheese and red pepper flakes. Drain the pasta reserving a little of the pasta water. Pour the hot pasta into the serving bowl and toss everything together until the goat cheese melts and is creamy.
From reciperunner.com


ARUGULA SALAD WITH ROASTED TOMATOES & PASTA RECIPE {VEGAN}
2019-02-18 Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper, and lightly coat with cooking spray. Place the tomatoes in a single layer on the prepared baking sheet. Drizzle the tomatoes with the olive oil, …
From cookincanuck.com


PASTA WITH QUICK ROASTED TOMATOES AND ARUGULA – TASTEFOOD
2012-12-18 While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil as desired, and taste for salt. Sprinkle the breadcrumbs over the pasta.
From tastefoodblog.com


FARFALLE PASTA WITH ARUGULA & SUN-DRIED TOMATOES / THE GRATEFUL …
Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce. Add Parmesan cheese and breadcrumbs to top of pasta.
From thegratefulgirlcooks.com


TOMATO PASTA WITH BACON AND ARUGULA RECIPE FROM JESSICA SEINFELD
Add the bacon and cook, stirring often, until crisp, 6 to 8 minutes. Reduce the heat to medium-low and add the garlic and cook for 30 seconds, or until fragrant. Add the tomato paste and red pepper flakes and cook, stirring, for about 3 minutes, or until the tomato paste darkens slightly in color. Whisk in 1 cup of the reserved pasta water.
From jessicaseinfeld.com


PASTA SALAD WITH TOMATOES, ARUGULA, AND NUTS RECIPE
2022-03-25 Preheat the oven to 350 degrees F. In a pie plate, toast 3 tablespoons of the pine nuts for about 5 minutes, until light golden and fragrant. Set aside to cool.
From recipes.net


PASTA WITH SAUSAGE AND TOMATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SUMMER PASTA WITH BURST TOMATOES, ZUCCHINI, AND ARUGULA
2022-01-19 Preheat the oven to 425F. Place the tomatoes, zucchini, shallots, and garlic in a baking dish (I use a 13x9 baking dish). Drizzle the oil over the veggies. Toss the veggies to coat them in the oil. Sprinkle the seasonings (oregano, salt, pepper, and red pepper flakes) over the veggies and toss the ingredients again to combine.
From livesimply.me


PANCETTA PASTA RECIPE WITH ARUGULA - WELL SEASONED STUDIO
2019-12-21 Heat olive oil in a small skillet over medium-high heat. Add pancetta and cook, stirring often, until browned and crisp on all sides, about 4 minutes. Use a slotted spoon to transfer to a paper-towel lined bowl to drain. Cook the peas. Bring a small pot of water to a boil, then add fresh English peas.
From wellseasonedstudio.com


PASTA WITH ROASTED TOMATOES AND ARUGULA PESTO - BETTER HOMES
Directions. Instructions Checklist. Step 1. In a food processor place garlic and process until chopped. Add the arugula and basil and continue to process until leaves are minced. Add the walnuts, olive oil, Parmesan, lemon juice, salt, and pepper. Process until the pesto is smooth and creamy. Transfer to an airtight container and store in the ...
From bhg.com


TOMATO SAUCE PASTA WITH ARUGULA - 1 RECIPES | TASTYCRAZE.COM
Here are 1 different easy recipes for tomato sauce pasta with arugula to give your favourite recipes a new lease of life! Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; 3 Ravioli with Beef and Avocado and Lime Sauce. Nadia Galinova 5k 70 695. Facebook. Favourites. Twitter. Pinterest . Rating. 0. Votes: 0. 5 0. 4 …
From tastycraze.com


SUN-DRIED TOMATO AND ARUGULA PASTA | RECIPE | KITCHEN STORIES
Step 3/3. Save. 200 g pasta. 100 g arugula (for serving) pot. sieve. Cook pasta in salted water according to packet instructions until al dente. Spoon some of the pasta cooking water into sun-dried tomato mixture until a smooth pesto forms. Drain the pasta, return it to in the pot, add the sun-dried tomato pesto, and toss together until well ...
From kitchenstories.com


SAUSAGE, TOMATO, AND ARUGULA FETTUCCINE RECIPE | MYRECIPES
Advertisement. Step 2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes.
From myrecipes.com


BEET PASTA SALAD - THERESCIPES.INFO
https://www.awhiskandtwowands.com › beet-pasta-salad. All information about healthy recipes and cooking tips
From therecipes.info


BEST PASTA WITH ARUGULA, MOZZARELLA AND ROASTED …
2012-11-14 Directions. Step 1. Thin pesto with olive oil and set aside. Take Black Diamond mozzarella and ‘peel’ with vegetable peeler into large chunks and set aside. Dress arugula with balsamic vinegar and set aside. Cook pasta in a large pot of boiling water until al dente. Step 2. Reserve ½ cup (125 mL) pasta water.
From foodnetwork.ca


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