Campanelle With Tomatoes And Feta Food

CAMPANELLE WITH TOMATOES AND FETA

Campanelle with Tomatoes and Feta image

Easy weeknight pasta with tomatoes and feta cheese.

Categories Garlic Pasta Tomato Sauté Dinner Feta Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.

CAMPANELLE WITH CORN, TOMATOES AND ARUGULA

Campanelle with Corn, Tomatoes and Arugula image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound campanelle
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups corn kernels (from 2 ears)
2 cups cherry tomatoes
Freshly ground pepper
3 ounces crumbled goat cheese
4 cups packed baby arugula

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.

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