PENNE WITH BEEF AND ARUGULA
Make and share this Penne With Beef and Arugula recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Penne
Time 45m
Yield 1 Pasta Salad, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
- In a skillet, heat 3 tablespoons olive oil over medium heat.
- Cook steak about 7 minutes per side.
- Remove the meat from pan and let it rest for 5 minutes.
- Thinly slice the steak and set aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain pasta, reserving 1/4 cup of pasta water.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil.
- In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water.
- Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.
- Toss and serve.
Nutrition Facts : Calories 699.3, Fat 40.6, SaturatedFat 8.7, Cholesterol 61.2, Sodium 298.5, Carbohydrate 63, Fiber 8.8, Sugar 1.8, Protein 21.9
PENNE WITH ARUGULA AND HAZELNUTS
Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring about 1 gallon of water to a boil in a medium pot. Add 1/4 cup salt to the water. Add the penne and cook until al dente, 12 to 15 minutes.
- Drain the pasta and return it to the pot. While the pasta is still warm, add the arugula, hazelnuts, pecorino, oil, scallions and lemon juice. Toss to combine and to allow the arugula to wilt slightly. Serve sprinkled with pecorino,
PENNE N BEEF W ARUGULA
Yield servings
Number Of Ingredients 10
Steps:
- Season steak with salt n pepper, herbes de provence, and minced garlic. In a skillet heat evvo. Cook steaks for about 7 min./side. Remove and let rest. Cook Pasta. reserve 1/4 c of cooking water. In a small bowl, whisk balsalmic, dijon, salt, pepper, basil, parsely, and evvo. In a large bowl toss pasta w/ dressing reserved pasta water Slice steaks and add to the pasta and arugula.
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
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
PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO
Categories Food Processor Pasta Vegetarian Parmesan Walnut Arugula Pea Summer Healthy Gourmet
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- To prepare the penne:
- In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
- To make the pesto:
- In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.
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