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 BEEF AND ARUGULA
Yield 6-8 servings
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. 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, pack for the picnic, or serve.
PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
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