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
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
SAUSAGE PIZZA WITH ARUGULA AND GRAPES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a pizza stone or an inverted baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Place a piece of parchment on another inverted baking sheet and brush with 2 teaspoons olive oil. Stretch and lightly pat the pizza dough into a 10-by-14-inch rectangle on the parchment. Prick the dough with a fork everywhere but the edges. Brush with the remaining 2 teaspoons olive oil. Slide the dough (on the parchment) onto the hot stone or baking sheet and bake until lightly browned on the bottom, about 8 minutes.
- Season the ricotta with 1/4 teaspoon salt and a few grinds of pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with the thyme and top with the Cambozola, grapes and sausage. Slide back onto the hot stone or baking sheet and continue baking until the sausage is cooked through and the crust is golden, about 10 minutes.
- Remove from the oven and immediately scatter the shallot rings on top. Drizzle with the honey and top with the arugula.
Nutrition Facts : Calories 600, Fat 31 grams, SaturatedFat 12 grams, Cholesterol 63 milligrams, Sodium 1422 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 18 grams, Sugar 9 grams
PASTA WITH SAUSAGE AND ARUGULA
Arugula is one of those rare salad greens we can also get down with hot, like when it's tossed with pasta, piled on top of pizza, or scattered into stew.
Provided by Anna Stockwell
Categories Bon Appétit Dinner Pasta Sausage Onion Fennel Pork Arugula Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25-30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and 1/4 cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
- Divide pasta among plates and top with Parmesan. Season with more salt and pepper.
RIGATONI WITH SPICY SAUSAGE-TOMATO SAUCE, ARUGULA, AND PARMESAN
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser.
Provided by Sara Foster
Categories Pasta Tomato High Fiber Graduation Father's Day Dinner Parmesan Sausage Arugula Summer Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
PASTA WITH GORGONZOLA AND ARUGULA
I'm a quick and easy recipe girl and this one was a winner for me. Serve with a salad and crusty bread for an easy weekday meal. Oh, and if you're lactose intolerant, take a lactaid pill before enjoying this dish. I know this from experience.
Provided by Hey Jude
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until the pasta is tender but not mushy.
- While the water is heating, melt the butter in a small saucepan over low heat; add the gorgonzola and cook, stirring frequently, until the cheese melts. Keep this warm while the pasta is cooking.
- Tear the arugula into pieces, but not too small.
- Remove and reserve a little of the pasta cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
- Taste and adjust the seasoning, adding lots of black pepper (that's the way we like it) and then serve.
Nutrition Facts : Calories 584.6, Fat 15.9, SaturatedFat 9.3, Cholesterol 36.5, Sodium 453.6, Carbohydrate 87.4, Fiber 4.3, Sugar 3, Protein 22.1
FENNEL SAUSAGE & ARUGULA PASTA BAKE
This fennel sausage and arugula pasta bake is an example of what makes Italian food so great and beloved around the world. It is easy to make and celebrates sim...
Provided by Amy Massey
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat your oven to 190 degrees celcius.
- Remove the sausages from their casings.
- Heat 1 tbsp olive oil in a frying pan and fry the sausage meat until cooked.
- Add the garlic, fennel & torn basil leaves and cook for 1 minute.
- Add the tin of chopped tomatoes and season well with salt and pepper.
- Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
- Meanwhile, cook the pasta until al dente (about 2 minutes less than time on the packet instructions), then drain and set aside.
- After the 15 minutes, when the sauce has reduced and thickened, stir in the cooked pasta.
- Add the arugula and stir well.
- Transfer to an ovenproof casserole dish.
- Top with the cherry tomatoes, mozzarella and whole basil leaves.
- Finish by drizzling 1 tbsp of olive oil on top.
- Bake in the preheated oven for 20 minutes.
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PASTA WITH SAUSAGE, APPLES AND GORGONZOLA | GIADZY
From giadzy.com
4.8/5 (6)Category Main Course, PastaAuthor Giada De LaurentiisCalories 542 per serving
- Bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta and cook for 2 minutes less than package directions, about 13 minutes. Reserve 1 cup pasta water and drain well.
- Meanwhile heat a large skillet over medium high heat. Add the oil and heat another 30 seconds. Add the sausage the sausage to the pan. Cook stirring occasionally and breaking the sausage into small pieces with the back of a wooden spoon, for about 10 minutes or until the sausage is cooked and beginning to brown. Add the onion and salt and cook another 3 minutes until the onion is soft and fragrant. Add the apples and cook an additional 4 minutes to soften the apples slightly. Add the pasta and half of the crumbled gorgonzola along with the pasta water and stir well to coat. Continue to stir and toss together until the cheese forms a light creamy sauce with the pasta water. Add the arugula and toss well until the arugula is just wilted, another minute. Top with the remaining cheese and serve warm.
PASTA WITH SAUSAGE, ARUGULA, AND BREAD CRUMBS RECIPE ...
From realsimple.com
3.5/5 (99)Total Time 20 minsServings 4Calories 594 per serving
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and cook, stirring often, until golden brown, 2 to 3 minutes. Mix in the thyme and ¼ teaspoon each salt and pepper; transfer to a small bowl. Wipe out the skillet.
- Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the sausage and onion and cook, breaking up the sausage with a spoon, until the onion is soft and the sausage is browned and cooked through, 8 to 10 minutes.
- Add the sausage mixture, arugula, and ¼ cup of the reserved cooking water to the pasta and toss to combine (add more cooking water as needed to loosen the sauce). Serve sprinkled with the bread crumbs.
PASTA WITH SAUSAGE AND ARUGULA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (36)Estimated Reading Time 1 minServings 4
- Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
ONE POT SAUSAGE & ARUGULA PASTA - 12 TOMATOES
From 12tomatoes.com
4.4/5 (35)Total Time 20 minsServings 4
- Heat olive oil in a large pot or skillet over medium heat. Add sausage, onion, and red pepper and cook, stirring frequently, until onions and pepper are tender and sausage is cooked through, about 6 minutes. Add garlic and cook one minute more.
- Stir in tomato paste and let cook briefly, about 30 seconds. Add diced tomatoes and fennel seed, if using.
- Stir in pasta and broth. Cover with lid and cook until pasta is al dente, stirring occasionally, 8-10 minutes.
- Remove lid and stir in Parmesan cheese and arugula. Season to taste and serve with additional Parmesan cheese, if desired. Enjoy!
PASTA WITH ARUGULA & SAUSAGE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Turkey Sausage RecipesCalories 268 per servingTotal Time 25 mins
- Cut sausage lengthwise into quarters; cut into 1/4-inch pieces. Cook leek and garlic in a large skillet in hot olive oil until tender. Stir in the sausage pieces, chicken broth, and roasted red peppers. Bring to boiling; reduce heat. Add arugula (or spinach) and cook for 1 to 2 minutes or until greens are wilted. Remove from heat.
- Meanwhile, cook pasta according to package directions; drain. Toss the pasta with the sausage mixture, basil, Parmesan, and cracked black pepper.
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- Add the cooked pasta and the arugula, and toss in the skillet until the greens start to wilt and the pasta is warmed up, about 5 minutes.
ONE-POT PENNE WITH SAUSAGE AND ARUGULA - GIRL GONE GOURMET
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Reviews 3Category DinnerCuisine AmericanTotal Time 40 mins
- Heat the olive oil over medium heat in a large skillet. Add the sausage and brown it using a spatula to break it up as it cooks. Add the onion, garlic, thyme leaves, and salt. Once the sausage is browned, add the wine and lemon juice and stir, scraping up the browned bits off the bottom of the pan. Add the arugula and cook it down (add it in batches to avoid overfilling the pan).
- Add the uncooked penne to the pan and stir. Pour enough water into the pan so that the pasta is almost covered (about 2 1/2 cups). Bring the pan to a boil and cook, stirring frequently, for about 15-20 minutes or until almost all of the liquid is absorbed and the pasta is tender. Serve with grated Parmesan cheese.
ARUGULA PESTO PASTA WITH SAUSAGE - WENDY POLISI
From wendypolisi.com
Ratings 1Category Main CourseCuisine American, Gluten FreeTotal Time 30 mins
- Make Pesto: In a blender or food processor combine olive oil, cheese, arugula, pine nuts, lemon juice, garlic, salt and pepper. Process until well combined.
- Meanwhile, heat a large skillet to medium high heat. Spray pan well. Add sausage and cook until browned, about 6 minutes. Remove from pan and drain on paper towels.
- Re-spray pan if necessary. Add 1 teaspoon garlic and cook for 1 minute. Add reserved pasta cooking liquid to the pan and bring to a boil. Add 2 tablespoons olive oil and whisk to combine. Add pasta to the pan and toss to combine. Stir in pesto until well combined.
SAUSAGE, TOMATO, AND ARUGULA FETTUCCINE RECIPE | MYRECIPES
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4/5 (47)Calories 356 per serving
- Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
- While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2 minutes. Mash tomatoes with the back of a wooden spoon to break them up. Cover pan; reduce heat to low, and cook 3 minutes. Remove pan from heat. Add pasta, reserved 2/3 cup cooking liquid, and arugula; toss well. Sprinkle with pecorino Romano.
ORECCHIETTE WITH SAUSAGE, PEPPERS, AND ARUGULA (VIDEO ...
From cucinabyelena.com
Cuisine ItalianCategory SavoryServings 4-6Total Time 25 mins
- Heat oil in a large skillet over medium heat. Cook onions until translucent, about 5 minutes. Add sausage, breaking it up with a wooden spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through. Sprinkle in basil leaves and stir. Add arugula and cook for 1-2 minutes until it is soft and cooked. Turn off heat.
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
- Transfer sausage mixture to bowl (or keep in pan and add following ingredients to pan); add pasta, reserved pasta water, and Parmesan. Toss to combine. Serve hot!
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5/5 (6)Total Time 30 minsCategory Healthy Italian Sausage RecipesCalories 321 per serving
- Bring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.
- Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.
- Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.
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