Shells With Tomatoes Arugula And Parmesan Recipes

ARUGULA AND TOMATO SALAD

Arugula and Tomato Salad image

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

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.

PARMESAN BLACK COD WITH ARUGULA AND TOMATO TOPPING

Parmesan Black Cod with Arugula and Tomato Topping image

This has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish. Pollock can be used. A while ago I found a similar recipe in a grocery store; it was good but need some tweaking. Basically I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce and modified the cook time. In our opinion these changes made a better balance of flavors. Despite the four serving count, we found that one pound of black cod is just about the right amount for the two of us. Serve with Pinot Gris and French bread.

Provided by Richard Denker

Categories Seafood Fish

Time 55m

Yield 4

Number Of Ingredients 14

Ingredients

2 cups chopped vine-ripened tomatoes
¼ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons Pinot Gris
2 tablespoons minced red onion
½ teaspoon minced garlic
¼ teaspoon salt
1 pinch ground black pepper to taste
cooking spray
1 pound black cod fillets
4 teaspoons Dijon mustard
4 teaspoons butter, melted
1 bunch arugula
¾ cup shredded Parmesan cheese

Steps:

Combine tomatoes, basil, olive oil, Pinot Gris, onion, garlic, salt, and black pepper together in a bowl; refrigerate until flavors blend, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
Place black cod, skin-side down, on the prepared baking sheet. Mix Dijon mustard and butter together in a small bowl.
Bake in the preheated oven for 5 minutes. Flip fish and brush mustard-butter over fish, coating the surface completely. Continue baking fish until it flakes easily with a fork, 5 to 6 minutes. Cut fish into 4 pieces.
Spread arugula onto serving plates. Arrange fish onto the arugula and top with tomato mixture and Parmesan cheese.

Nutrition Facts : Calories 430.3 calories, Carbohydrate 8.5 g, Cholesterol 79.7 mg, Fat 33.2 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 9.8 g, Sodium 614.5 mg, Sugar 4.1 g

SHELLS WITH TOMATOES, ARUGULA AND PARMESAN

Shells With Tomatoes, Arugula and Parmesan image

Make and share this Shells With Tomatoes, Arugula and Parmesan recipe from Food.com.

Provided by dicentra

Categories Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb medium pasta shell
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups small cherry tomatoes, rinsed and stemmed
1 cup arugula, trimmed and rinsed
1 green bell pepper, seeded and cut into 1/4 inch pieces
1/2 cup parmesan cheese, cut into 1/4 inch chunks
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup parmesan cheese, grated

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.

Nutrition Facts : Calories 676.9, Fat 24.2, SaturatedFat 6, Cholesterol 16.5, Sodium 591.7, Carbohydrate 91.1, Fiber 5.4, Sugar 5.1, Protein 23.3

TOMATO, ARUGULA (ROCKET) & PARMESAN SALAD

Tomato, Arugula (Rocket) & Parmesan Salad image

This is one of my favorite salads. Very quick and easy to make. I often use tomatoes from my garden to make it special.

Provided by DebbiF

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces baby greens
1 bunch arugula, trimmed
10 ounces grape tomatoes, each cut lengthwise in half
1/2 cup pine nuts, toasted
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
3 ounces parmesan cheese, shaved with a vegetable peeler
salt and pepper

Steps:

Place salad greens and arugula in serving bowl; add tomatoes and pine nuts; toss well.
In small bowl, mix together oil, vinegar, salt and pepper.
Pour over salad and toss well.
Scatter Parmesan shavings on top to serve.

Nutrition Facts : Calories 311.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 18.7, Sodium 330.7, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 11.2

SUMMER PAPPARDELLE WITH TOMATOES, ARUGULA, AND PARMESAN

Summer Pappardelle With Tomatoes, Arugula, and Parmesan image

This light recipe comes from Cooking Light. Be sure to save some of your water when you drain the pasta to use if your cooling pasta clumps together. I would imagine you could use regular cherry tomatoes if you can't find the yellow tear-drops but the different colors would be very pretty. Cooking time does not include time to cook pasta.

Provided by TXOLDHAM

Categories Greens

Time 12m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

9 ounces pappardelle pasta (wide ribbon pasta)
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, thinly sliced
1 1/2 cups tear-drop yellow cherry tomatoes, halved
1 1/2 cups grape tomatoes, halved
3 tablespoons fresh lemon juice
1 teaspoon salt
5 cups arugula, loosely packed, trimmed
1/3 cup parmesan cheese, shaved
2 slices cooked bacon, crumbled

Steps:

Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.

Nutrition Facts : Calories 387.7, Fat 12.3, SaturatedFat 3.2, Cholesterol 11.7, Sodium 829.6, Carbohydrate 55.2, Fiber 3.6, Sugar 2, Protein 14.9

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