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
ARUGULA AND TOMATOES
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash and trim arugula; dry.
- Wash, trim and cut tomato into small wedges.
- In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 56 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED BABY TOMATOES WITH ARUGULA
A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.
Provided by KelBel
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
- Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.
Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2
MEZZI RIGATONI WITH TOMATOES, SCALLOPS AND ARUGULA
A spicy, brothy tomato sauce is a perfect base for a seafood pasta. Here we use scallops, which cook quickly and stay tender and fresh. Arugula provides a nice, peppery punch to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat 3 tablespoons olive oil in a large wide pot or Dutch oven over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Stir in the red pepper flakes, then add the tomatoes and 1/2 teaspoon salt. Bring to a steady simmer and cook until thickened, 7 to 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- During the last 4 minutes of cooking the pasta, add the wine and scallops to the tomato sauce, stirring to evenly distribute the scallops in the sauce. Simmer until just cooked through, about 4 minutes.
- Add the pasta and 1/2 cup cooking water to the scallops. Cook, stirring, until the pasta is well coated, 1 to 2 minutes. Add some of the remaining cooking water, a few tablespoons at a time, if the pasta is dry; season with salt. Stir in 3 cups arugula to wilt slightly.
- Divide the pasta among shallow bowls. Top with the remaining 1 cup arugula and drizzle with the remaining 2 tablespoons olive oil. Finely grate the lemon zest over the pasta and top with more red pepper flakes.
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
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.
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.
ARUGULA, FRESH CORN AND TOMATO SALAD
Make and share this Arugula, Fresh Corn and Tomato Salad recipe from Food.com.
Provided by dicentra
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
- Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
- Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
- Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.
Nutrition Facts : Calories 412.2, Fat 29.3, SaturatedFat 4.1, Sodium 44, Carbohydrate 37.6, Fiber 7, Sugar 11.1, Protein 7.6
PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES
My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.
Provided by Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
- Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
- Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.
PASTA WITH TOMATOES, SMOKED BACON, AND ARUGULA
This bacon flavored pasta is smashing with the addition of arugula.Roasting the tomatoes enhances the texture and taste of the tomatoes. This is adapted from the restaurant "Aperto" in San Francisco.
Provided by Roxygirl in Colorado
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For sauce:.
- Place diced tomatoes in a larger strainer set over large bowl.
- Let stand 15 minutes.
- Reserve juice.
- Drizzle rimmed baking sheet with 2 tablespoons olive oil.
- Spread tomatoes in a single layer on baking sheet.
- Sprinklewith salt and pepper.
- Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes.
- Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan.
- Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes.
- Heat 2 tablespoons olive oil in large pot over medium heat.
- Add onion and saute until browned, about 12 minutes.
- Stir in reduced tomatoes and roasted tomatoes.
- (Sauce can be made 3 days ahead.).
- Cook bacon in heavy large skillet until crisp.
- Transfer to paper towels to drain.
- Pour off drippings from skillet.
- Heat remaining 3 tablespoons oil in same skillet over medium heat.
- Add garlic and red pepper and stir 1 minute.
- Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor.
- Stir in bacon.
- Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula.
- Toss until arugula wilts.
TILAPIA WITH ARUGULA AND TOMATOES
Steps:
- In a large saucepan, heat 1 tablespoon oil over medium-high. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Remove from heat and stir in arugula; cover to keep warm.
- Place flour in a shallow bowl. Pat dry tilapia with paper towels; season both sides with salt and the red-pepper flakes. Dredge fish in flour, tapping off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook tilapia (working in batches, if necessary) until lightly browned and cooked through, 3 to 4 minutes per side; transfer to a plate and cover loosely with aluminum foil. (Add more oil between batches, if needed.)
- Add wine to skillet; bring to a boil. Cook until reduced by half, about 1 minute. Remove from heat, and stir in capers; gradually stir in butter until combined. Divide vegetables and fish among plates; top with pan sauce.
PENNE WITH ARUGULA AND TOMATOES
Make and share this Penne With Arugula and Tomatoes recipe from Food.com.
Provided by Bev I Am
Categories Penne
Time 45m
Yield 6 serving(s)
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.
More about "arugula and tomatoes food"
ARUGULA TOMATO SALAD - JULIA'S ALBUM
From juliasalbum.com
ARUGULA AND BULGUR-STUFFED TOMATOES | CANADIAN LIVING
From canadianliving.com
ARUGULA AND TOMATO SALAD WITH TOMATO VINAIGRETTE - THE …
From thecandidadiet.com
DINNER TONIGHT: PASTA WITH ARUGULA AND TOMATOES RECIPE
From seriouseats.com
5/5 (2)Total Time 25 minsCategory Entree, PastaCalories 414 per serving
PEACH PASTA SALAD WITH ARUGULA AND TOMATOES - FOOD AND …
From foodandcookingpro.com
PASTA WITH ARUGULA, MOZZARELLA AND ROASTED TOMATOES
From foodnetwork.ca
CAVATELLI WITH ARUGULA AND CHERRY TOMATOES - FOOD …
From foodnetwork.ca
ARUGULA AND SUN-DRIED TOMATOES | FAKE FOOD FREE
From fakefoodfree.com
18 AMAZING ARUGULA PIZZA RECIPES – HAPPY MUNCHER
From happymuncher.com
15 ARUGULA RECIPES - THE CLEVER MEAL
From theclevermeal.com
ARUGULA AND TOMATO SAUCE RECIPES - SUPERCOOK.COM
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love