Whole Wheat Penne With Arugula And Hazelnuts Recipes

PENNE WITH ARUGULA AND HAZELNUTS

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

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

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.

WHOLE-WHEAT PENNE WITH TOMATOES AND RED ONION

Steps:

• Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
• Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
• Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.