PENNE PASTA WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice (or the lemon essential oil), lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm tothe bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter ove rmedium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the panf rom the heat.
- Add the pasta, dressing, arugula, tomatoes,Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed.
- Transfer to a large bowl and serve.
PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS
Provided by Giada De Laurentiis
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
- For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.
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 WITH ARUGULA AND TOMATOES
Categories Pasta Tomato Vegetarian Quick & Easy Lunch Arugula Spring Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.
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 RIGATE WITH MIXED GREENS AND PINE NUTS
Categories Cheese Leafy Green Nut Pasta Vegetarian Quick & Easy Dinner Pine Nut Noodle Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
- Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.
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, BROCCOLI AND PINE NUTS
Looking for a new pasta recipe to serve your family? Try our Penne with Arugula, Broccoli and Pine Nuts recipe. This vegetarian-friendly pasta dish is as easy to make as it is delicious.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup cooking water.
- Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 7 min. or until onions are tender. Stir in reserved cooking water; bring to boil. Simmer on medium-low heat 2 min. or until sauce is reduced by half, stirring occasionally. Add pasta mixture, carrots, lemon juice and remaining dressing; cook and stir 2 min. or until heated through. Remove from heat.
- Add arugula and cheese; mix lightly. Sprinkle with pine nuts.
Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 65 g, Fiber 5 g, Sugar 7 g, Protein 19 g
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