PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Vegetarian Chickpea Arugula Capers Cauliflower Lemon Juice Quick & Easy Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
ARUGULA AND GOAT CHEESE RAVIOLI
Categories Pasta Maker Cheese Citrus Dairy Egg Garlic Leafy Green Pasta Appetizer Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 27
Steps:
- To make pasta dough in a food processor:
- Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
- To make dough by hand:
- Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
- Make filling while dough stands:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
- Stir together arugula mixture and cheeses in a bowl.
- Make ravioli:
- Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
- Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
- Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
- Make sauce:
- Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
- Cook ravioli:
- Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
- Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.
PASTA WITH SAUSAGE AND ARUGULA
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Pasta Sausage Onion Fennel Pork Arugula Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25-30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
- Divide pasta among plates and top with Parmesan. Season with more salt and pepper.
PASTA WITH SHRIMP, TOMATO, AND ARUGULA
Categories Milk/Cream Onion Pasta Tomato Appetizer Quick & Easy Shrimp Arugula White Wine Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.
FRESH MUSHROOM SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.
MUSHROOM AND CHEDDAR FRITATTA AND ARUGULA SIDE SALAD
Steps:
- Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
- Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
- Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
- Arugula Salad:
- 1 large bunch arugula leaves, washed and dried
- 1/4 cup olive oil
- 1 lemon, juiced
- 10 grinds black pepper
- Couple pinches salt
- Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.
PASTA WITH VEGAN ARUGULA AVOCADO SAUCE
This vibrant - and vegan! - pesto-adjacent sauce is loaded with greens. Arugula gives it a fresh, perky bite, while the avocado makes it super creamy. You also won't miss the cheese, as nutritional yeast packs a similar punch of umami.
Provided by Priya Krishna
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.
PASTA WITH ANCHOVIES AND ARUGULA
Anchovies are a whole 'nother thing when they are sauteed, dissolve, and form part of a sauce! From Mark Bittman, published in the *New York Times* 7/29/11. Made it tonight with arugula and garlic from our garden. Had to skimp a little on the arugula, because it wouldn't all fit in our deep cast-iron pot, but it was absolutely delicious, and now I'm on the lookout for other recipes that call for anchovies!
Provided by lecole54
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and salt it.
- Put the oil in a deep skillet, and turn heat to medium. A minute later, add the garlic, and then the anchovies and red pepper flakes. When the garlic sizzles and the anchovies break up, turn the heat to its lowest setting.
- Cook the pasta until it is tender but not mushy. Reserve 1 cup cooking liquid, and drain. Add pasta to skillet, along with enough reserved cooking water to make a sauce. Off the heat, combine the pasta with the greens. Add salt and pepper to taste. Toss, taste and adjust the seasoning and serve.
Nutrition Facts : Calories 360.8, Fat 15.4, SaturatedFat 2.2, Cholesterol 6.8, Sodium 305.9, Carbohydrate 44.9, Fiber 2.4, Sugar 2.2, Protein 10.8
EASY CREMINI MUSHROOM PASTA
This creamy pasta with cremini mushrooms is a tasty change from tomato or pesto sauce; on the table in about half an hour!
Provided by JustAddKetchup
Categories Fruits and Vegetables Mushrooms Crimini
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
- Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
- Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 48 g, Cholesterol 84 mg, Fat 26.6 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 16.1 g, Sodium 622.3 mg, Sugar 2.9 g
More about "creminimushroompastawithwiltedarugulaandgoatcheese recipes"
CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT …
From self.com
Servings 6Calories 400 per servingEstimated Reading Time 1 min
GARLIC BUTTER SHRIMP PASTA - DAMN DELICIOUS
From damndelicious.net
31 ARUGULA RECIPES SO YOU CAN EAT IT ALL THE TIME
From bonappetit.com
31 DELICIOUS VEGAN PASTA RECIPES
From veganheaven.org
21 BEST MUSHROOM RECIPES AND IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
RECIPES FOR AUTHENTIC GERMAN MAIN DISHES - GERMANFOODS.ORG
From germanfoods.org
WHAT ARE CREMINI MUSHROOMS? | ALLRECIPES
From allrecipes.com
FETTUCCINE WITH MUSHROOM AND RICOTTA CREAM SAUCE
From christinascucina.com
THE FIRST MESS | VEGAN RECIPES & WHOLESOME MEALS
From thefirstmess.com
MEDITERRANEAN PASTA WITH WHITE BEANS AND ARUGULA - HELLO VEGGIE
From helloveggie.co
ARUGULA RECIPES | ALLRECIPES
From allrecipes.com
ARUGULA AND GOAT CHEESE PASTA SALAD - COOKIE AND KATE
From cookieandkate.com
EVERMADE FOODS | USDA AND FDA FOOD PRODUCTION | NORTHERN …
From evermadefoods.com
CREAMY FARFALLE WITH MUSHROOMS, ASPARAGUS, AND WALNUTS - FOOD …
From foodnetwork.co.uk
MUSHROOM PASTA WITH GOAT CHEESE – A COUPLE COOKS
From acouplecooks.com
FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
From food.com
PASTA WITH ASPARAGUS AND MUSHROOMS RECIPE - FOOD & WINE
From foodandwine.com
FATTOUSH SALAD RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
“ONE PAN” ORECCHIETTE PASTA WITH SAUSAGE AND ARUGULA - YOUTUBE
From youtube.com
PASTA WITH CREMINI MUSHROOM RAGU - BEWITCHING KITCHEN
From bewitchingkitchen.com
RECIPE INDEX - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
PASTA WITH ARUGULA, MOZZARELLA AND ROASTED TOMATOES - FOOD …
From foodnetwork.ca
10 EASY MOLECULAR GASTRONOMY RECIPES - PASTE
From pastemagazine.com
CREAMY MUSHROOM PASTA RECIPE WITH GARLIC AND CARAMELIZED ONION
From thefedupfoodie.com
FARFALLE WITH CREAMY WILD MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
LEMON PASTA WITH ARUGULA {PASTA AL LIMONE} - KILLING THYME
From killingthyme.net
PASTA WITH SAUSAGE AND ARUGULA RECIPE | BON APPéTIT
From bonappetit.com
CREMINI MUSHROOM PASTA | SILK® PLANT-BASED RECIPES
From silk.com
GIADA'S PACCHERI WITH MUSHROOM AND PISTACHIOS RECIPE - TODAY
From today.com
5-MINUTE CREAMY WHIPPED FETA L THE MEDITERRANEAN DISH
From themediterraneandish.com
30 BEST HELLO FRESH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ARUGULA AND CREMINI QUICHE WITH GLUTEN-FREE ALMOND MEAL CRUST
From cookieandkate.com
PASTA WITH CREMINI MUSHROOMS AND MISO
From 177milkstreet.com
You'll also love