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
LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.
Nutrition Facts : Calories 557 g, Fat 12 g, Fiber 5 g, Protein 19 g
LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST
Steps:
- In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
- To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
- Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
- Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
- To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 680 milligrams, Sugar 10 grams, TransFat 0 grams
LINGUINE WITH PECORINO, TOMATOES, AND ARUGULA
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Arugula Summer Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
- Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.
LINGUINI WITH SUN-DRIED TOMATO AND ARUGULA (ROCKET)
Make and share this Linguini With Sun-Dried Tomato and Arugula (Rocket) recipe from Food.com.
Provided by Belle Vix
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the oil over a medium heat, and add the porcini mushrooms, the clove of garlic (crushed or finely chopped) and cook until lightly browned.
- Add mixed herbs, then add the rocket and wilt slightly.
- Cook the pasta until Al Dente, add the tomatoes and the mushrooms, toss.
- Season with salt and pepper.
- Pile on 4 serving plates and garnish with shavings of parmesan.
Nutrition Facts : Calories 86.7, Fat 1, SaturatedFat 0.1, Sodium 531.3, Carbohydrate 18.9, Fiber 4.1, Sugar 11, Protein 4.7
LINGUINE WITH TWO-OLIVE TAPENADE
Tapenade made with two types of olives, garlic, parsley, and lemon zest makes a delectable sauce for linguine. Chunks of tuna and cherry tomatoes complete the dish. Serve it with a salad for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
- Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.
- Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
Nutrition Facts : Calories 365 g, Cholesterol 13 g, Fat 9 g, Protein 19 g, Sodium 912 g
LINGUINE WITH TWO-OLIVE TAPENADE
I tore the page out of the magazine this is from, but I think it is Martha Stuart Living. I have no idea from what year it is from. I have made this into a vegetarian version by leaving out the tuna. We thought it was very tasty and used whole wheat pasta from the farmers' market, It's quick and easy, making it a great choice for a weeknight meal.
Provided by VegSocialWorker
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add linguine; cook according to package instuctions, stirring occasionally, until it is al dente. Remove from the heat, and transfer linguine to a colander: let drain, reserving 1/2 cup of the cooking water.
- Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 Tbsp parsley, black pepper, and red pepper flakes. Process until mixture is finely chopped and combined.
- Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tomatoes and remaining 1/3 cup chopped parsley and toss well to coat.
Nutrition Facts : Calories 243.3, Fat 2.8, SaturatedFat 0.4, Sodium 184.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.1, Protein 8.4
LINGUINE WITH UNCOOKED TOMATO, ARUGULA, AND OLIVE SAUCE
Steps:
- In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.
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