Tag Archives | arugula

arugula

Herbed Warm Pasta Salad

 from Better Homes &  Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme,  tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings. Herbed Warm Pasta Salad from Better Homes and Gardens website 16 ounces spaghetti or fettuccine 2 cups small arugula leaves or torn fresh spinach 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme, tarragon, or Italian flat-leaf parsley 1 cup fresh curly cress or watercress leaves 12 – 16 cherry tomatoes, halved Olive oil Lemon wedges (optional) Salt 1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold water. Transfer to a large serving bowl. 2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each serving, if desired. Serve at room temperature. Makes 10 side-dish servings.

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Creamy Avocado Linguine with Meyer Lemon and Arugula

by sylvia fountaine, feasting at home blog January-5-2013 A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon, tossed with fresh arugula. 8 oz Linguine 2 ripe Avocados 3 T Meyer Lemon Juice 3 T Good olive oil 3/4 tsp kosher salt 1/4 tsp white pepper 2 whole garlic cloves generous handful arugula 1 tsp Meyer lemon zest Boil 8 oz Linguine in salted water. Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges. When Pasta is al dente- drain and place in a bowl. Toss pasta with avocado puree and a handful fresh arugula. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper. Prep time: 10 mins Cook time: 15 mins Total time: 15 mins Yield: 4 servings

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Cavatelli with Bacon and Arugula

From Food & Wine • 1/4 pound(s) sliced bacon, cut crosswise into 1/2-inch strips • 1 onion, chopped • 1 3/4 cup(s) canned crushed tomatoes (one 15-ounce can) • 3/4 teaspoon(s) salt • 1/4 teaspoon(s) fresh-ground black pepper • 1 pound(s) frozen cavatelli • 1 1/4 cup(s) arugula, stems removed, leaves torn in half (one 2-ounce bunch) • 1/3 cup(s) grated Parmesan directions 1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan. 2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt and the pepper and bring to a simmer. Cover and cook for 10 minutes. 3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. 4. Notes: Cavatelli Options: Look for cavatelli in the frozen-foods section of your grocery store. If you prefer, substitute frozen egg noodles or gnocchi in equal amounts for the cavatelli; they have a similar doughy chew. This dish could also be made successfully with spaghetti or, even better, spaghettini. 5. Variations: Use 1 1/4 cups watercress or spinach, large stems removed, instead of the arugula. 6. Wine Recommendation: Barbera is unique among Italian reds in that it is fruity and very high in acid, yet has almost no tannins. These qualities make the wine remarkably adaptable to food, particularly tomatoes. Try an unoaked Barbera d’Alba for a delicious match here.

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Arugula Salad with Lemon-Parmesan Dressing Bon Appétit | April 2009

1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel 4 cups (packed) baby arugula 1 cup halved cherry tomatoes Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions