Shells With Tomatoes Arugula And Parmesan Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

PASTA WITH ARUGULA AND TOMATOES

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.

SHELLS WITH TOMATOES, ARUGULA AND PARMESAN

Steps:

• Cook pasta in a large saucepan of boiling salted water until al dente, about 10 minutes; drain.
• Rinse with cold water and drain again.
• Whisk the oil, vinegar, lemon juice, salt and pepper to blend; set aside.
• Combine the pasta, tomatoes, arugula, bell pepper, Parmesan, basil, and parsley; toss to blend.
• Add dressing and toss again before serving.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

SHELLS WITH BALSAMIC TOMATOES & MOZZARELLA

Steps:

• Cook the pasta following pack instructions. Drain, reserving a few tablespoons of water in the pan. Return pasta to the pan over a medium heat and add the tomatoes, oil and balsamic vinegar.
• Cook for 1-2 mins, then season and stir through mozzarella and basil. Serve with grated parmesan.

ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN

Steps:

• Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
• Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
• Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
• For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.