Linguini With Arugula Garlic Parmesan Food

LINGUINI WITH ARUGULA, GARLIC & PARMESAN

Steps:

• Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.
• While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat. (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)
• Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined.
• Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

PASTA WITH ARUGULA AND TOMATOES

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.

LINGUINI WITH ARUGULA, GARLIC & PARMESAN RECIPE

Steps:

• Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.
• While pasta is cooking, heat olive oil in a saute pan over medium-high heat.
• Add the sliced garlic and cook for 2 to 3 minutes, or until it begins to turn just slightly golden. Remove from heat.
• Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese.
• Toss until combined.
• Serve immediately, topped with extra Parmesan cheese

ARUGULA & CHICKEN WITH PASTA

Steps:

• Grill or bake the chicken breasts until medium-rare.
• Slice the chicken breasts into bite-sized pieces and reserve.
• Heat olive oil in a large stir-fry pan over high heat.
• Add garlic and stir-fry until golden but not burn't, about 1 minute.
• Immediately add tomatoes and chicken stock and heat to boil.
• Reduce heat and simmer for 3 minutes.
• Add arugula leaves and toss until they begin to wilt, about 30 seconds.
• Immediately toss in the chicken and cook for 30 seconds.
• Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
• Drain well, and immediately add to the sauce.
• Toss thoroughly to entangle the arugula into the pasta strands.
• (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
• Serve immediately, sprinkling parmesan cheese over each serving.
• Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
• It is generally available during late spring and summer.
• If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

PASTA WITH ARUGULA, GARLIC BREADCRUMBS, PARMESAN & ROMANO

Steps:

• Bread Crumbs -- In a large sauce pan (you want a large pan as you will be adding the pasta and arugula to this pan), add the olive oil and bring to medium high heat. Add in the fresh bread crumbs and cook, stirring often, until golden brown and crisp. Add in the garlic and cook just another minute and remove from the heat. Add in the parsley, parmesan cheese, red pepper flakes and pepper. If you want you can add salt, but go easy, the parmesan, and the romano which will be added to the pasta later are salty, so you do not want to over season. You can always add more salt later. Mix to combine.
• Pasta -- Now, as you were making your bread crumbs, you should of started your pasta. It doesn't take long for thin spaghetti. Cook according to directions, in a large pot of salted water until al dente. Once the pasta is done, add in the arugula and toss. The arugula will wilt up just by the heat of the pasta - there is no reason to cook it any further. Immediately, drain the pasta and arugula well, but keep some of that pasta water. It will be used to make a light sauce.
• Combine -- Simply add the drained pasta and arugula right to the bread crumbs. Toss well to combine. Then add in the romano cheese, a little pasta water, and the basil. And again, toss well, check for any additional salt or pepper, and transfer to a serving bowl and finish with the 1/4 cup olive oil. If you don't want to add more oil, you can always serve it on the side. That way, each person can add it if they want.
• Serve -- ENJOY!

LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE

Steps:

• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
• Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.