Linguini With Sun Dried Tomato And Arugula Rocket Food

LINGUINI WITH CHICKEN, SUN-DRIED TOMATOES, AND ARUGULA #RAGU

Steps:

• Preheat grill using medium heat. Fill a large pot with water, add 1 tsp sea salt, cover, and bring to a boil on high heat.
• Rinse chicken breasts with cold water and pat dry with paper towel. Trim excess fat from chicken and set aside. In shallow dish, combine olive oil, balsamic vinegar, ½ tsp sea salt, and ¼ tsp pepper. Dip chicken in olive oil mixture, using your hands to completely coat chicken. Grill 7 minutes on each side (14 minutes total) or until cooked through. Remove from heat, wrap in aluminum foil, and set aside.
• Melt butter over medium heat in skillet. Sauté minced garlic in butter 1-2 minutes. Remove from heat before garlic gets brown. Set aside.
• Add sun-dried tomatoes and linguini to boiling water and cook uncovered for 10-11 minutes. Stir every few minutes to keep pasta from sticking together. Drain and set aside.
• Add Ragu Creamy Mozzarella Sauce to cooked garlic and butter and heat over medium heat 3 minutes, stirring frequently. Set aside while you slice the grilled chicken into pieces 1-2" long by ½" wide.
• In large pasta serving dish, combine cooked linguini and sundried tomatoes with Ragu Creamy Mozzarella Sauce. Gently stir until all pasta is coated with sauce. Fold in chicken and arugula leaves. Sprinkle remaining ½ teaspoons salt, remaining ¼ teaspoons pepper, feta, and pine nuts on top of pasta.

LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

SUN-DRIED TOMATO LINGUINE

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
• Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
• Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

LINGUINE WITH SUN-DRIED TOMATO PESTO

Steps:

• Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. (Can be made prepared 2 weeks ahead. Cover and refrigerate.)
• Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Combine 3/4 cup tomato pesto with reserved cooking liquid in same pot. Add linguine and toss over medium-high heat to coat, adding more pesto, if desired. Season to taste with salt and pepper and serve.

LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
• In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
• Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
• Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
• Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
• In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
• Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
• Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.

LINGUINI WITH SUN-DRIED TOMATO AND ARUGULA (ROCKET)

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.