PENNE WITH ARUGULA AND TOMATOES
Categories Pasta Tomato Vegetarian Quick & Easy Lunch Arugula Spring Summer Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 10
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 NO-COOK TOMATO SAUCE AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
- Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
- Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.
Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 573 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Sugar 7 grams, Protein 15 grams
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 TOMATO, MOZZARELLA & ARUGULA PASTA
Make and share this Penne With Tomato, Mozzarella & Arugula Pasta recipe from Food.com.
Provided by Firems911
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil, add garlic and sauté until golden brown. Pour into a large bowl.
- Chop tomatoes and toss with salt.
- Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
- Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
- While pasta is cooking, cut mozzarella into small pieces.
- Mix all ingredients with hot cooked pasta.
- Sprinkle with remaining arugula and red pepper flakes.
Nutrition Facts : Calories 853.9, Fat 42.4, SaturatedFat 11.6, Cholesterol 44.8, Sodium 660.1, Carbohydrate 99.9, Fiber 14.8, Sugar 5.5, Protein 22.9
PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
- Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
- Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.
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
PENNE WITH SUN-DRIED TOMATOES AND ARUGULA
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Pasta Tomato Picnic Quick & Easy Dinner Arugula Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 10
Steps:
- Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
- Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
- Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.
PASTA WITH TOMATOES AND ARUGULA
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, appetizer, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 7
Steps:
- For the pasta, bring water to a boil in a covered pot.
- Chop onion finely and saute in oil in nonstick pan until very soft.
- Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
- Wash, trim and dry the arugula and chop coarsely.
- Cook pasta according to package directions.
- Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 5 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 9 grams
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