Penne With Wilted Arugula Radicchio And Smoked Mozzarella Recipes

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WILTED ARUGULA SALAD



Wilted Arugula Salad image

Radishes and tomatoes bring Christmasy red color to this medley. But it's so good, you'll want to enjoy it throughout the year.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

4 bacon strips, chopped
5 ounces fresh arugula or baby spinach
2 hard-boiled large eggs, chopped
1 medium leek (white portion only), thinly sliced
1 medium tomato, chopped
4 radishes, thinly sliced
1/4 cup cider vinegar
4-1/2 teaspoons prepared mustard
2 teaspoons sugar
Dash pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., In a large bowl, combine the arugula, eggs, leek, tomato and radishes. In a small bowl, whisk the vinegar, mustard, sugar, pepper and reserved drippings. Drizzle over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 94 calories, Fat 7g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 151mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PENNE WITH FRESH TOMATOES, BASIL, AND FRESH MOZZARELLA



Penne with Fresh Tomatoes, Basil, and Fresh Mozzarella image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/4 cup extra-virgin olive oil plus 2 tablespoons, divided
1 1/2 tablespoons chopped garlic
5 cups chopped fresh tomatoes
1 pound penne pasta
1/2 cup shredded basil
Freshly ground black pepper
3/4 pound fresh salted mozzarella, sliced or cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
  • Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
  • Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

PENNE WITH WILTED ARUGULA, RADICCHIO, AND SMOKED MOZZARELLA



Penne with Wilted Arugula, Radicchio, and Smoked Mozzarella image

Categories     Pasta     Mozzarella     Lemon     Basil     Arugula     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

1 lb dried penne
5 tablespoons extra-virgin olive oil
1 teaspoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
9 oz arugula, trimmed (6 cups)
1 cup fresh basil
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice

Steps:

  • Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
  • While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
  • Reserve 1/2 cup cooking water and drain pasta in a colander.
  • Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
  • Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

PENNE WITH ARUGULA AND TOMATOES



Penne With Arugula and Tomatoes image

Make and share this Penne With Arugula and Tomatoes recipe from Food.com.

Provided by Bev I Am

Categories     Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 1/2 lbs tomatoes, peeled, seeded, chopped or 3 cups diced canned tomatoes, with, juices
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon sugar
12 ounces rigatoni pasta or 12 ounces fusilli
6 ounces arugula, tough stems trimmed, leaves coarsely chopped
3/4 cup freshly grated pecorino romano cheese

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.

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