PENNE WITH ARUGULA AND WALNUT PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
- While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.
PESTO WITH ARUGULA
This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
Provided by Mark Caron
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Nutrition Facts : Calories 191 calories, Carbohydrate 3.2 g, Fat 19.4 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 125.4 mg, Sugar 0.4 g
PENNE WITH ROASTED CHERRY TOMATOES
Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.
Provided by Liza at Food.com
Categories Penne
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees.
- Line bottom of a casserole dish with tomato halves in a single layer.
- Pour oil on top, season with salt and pepper.
- Sprinkle cheese and breadcrumbs on top.
- Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a pot of water to boil.
- Season with enough sea salt so that water is pretty salty.
- When tomatoes are just about done, add penne to water and cook until al dente.
- Scoop out a cup of the pasta water and reserve.
- Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
- Taste, adjust seasoning, if it is dry, add some of the pasta water.
- Serve, passing more grated cheese at the table.
- I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.
Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2
ROASTED TOMATO PESTO
The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a "secret" ingredient in your next lasagna.
Provided by Hilary Meyer
Categories Italian Diabetic Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
- Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.
Nutrition Facts : Calories 31.4 calories, Carbohydrate 2.2 g, Cholesterol 0.7 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 91 mg, Sugar 1.3 g
PENNE WITH TOMATOES, PESTO AND ARTICHOKES
Categories Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Dinner Artichoke Bon Appétit Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
ROASTED TOMATO & FETA PENNE WITH ARUGULA PESTO
Make and share this Roasted Tomato & Feta Penne With Arugula Pesto recipe from Food.com.
Provided by Kermit in Huntsville
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
- Season with Salt & Pepper.
- Roast or 10 minutes until tomatoes start to wilt & remove from oven.
- Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
- Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
- Return to the pan with the tomatoes, pesto, feta & remaining arugula.
- Gently toss to combine. Divide among serving bowls.
- Top with lemon zest and serve immediately.
Nutrition Facts : Calories 613.3, Fat 37.1, SaturatedFat 11.1, Cholesterol 46.8, Sodium 659.6, Carbohydrate 57.7, Fiber 11.2, Sugar 7.1, Protein 18.8
More about "roasted tomato feta penne with arugula pesto food"
WHOLE-WHEAT PENNE WITH MARINATED FETA AND ARUGULA RECIPE ...
From realsimple.com
4/5 (4)Total Time 15 minsServings 4
- Stir together feta, lemon zest, crushed red pepper, and 1 tablespoon oil in a small bowl. Set aside to marinate.
- Whisk together yogurt, lemon juice, garlic, salt, black pepper, and remaining 2 tablespoons oil in a large bowl.
- Cook penne according to package directions. Reserve ½ cup cooking water and drain. Add hot penne to yogurt mixture. Toss, adding cooking water 2 tablespoons at a time until desired consistency is reached. Gently stir in arugula. Top with marinated feta and chives.
SUN-DRIED TOMATO PESTO PASTA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (36)Total Time 45 minsCategory EntreeCalories 372 per serving
- To roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Whisk together the olive oil and balsamic vinegar. On a half-sheet pan or other large, rimmed baking sheet, combine the diced zucchini, yellow squash, bell pepper and onion. Drizzle the olive oil mixture over the vegetables, sprinkle with salt and pepper and toss with your hands until the vegetables are evenly coated. Arrange the vegetables in a single layer. Bake for about 30 to 40 minutes, tossing halfway, until they are cooked through and golden.
- To cook the pasta: Bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
- To make the pesto: First, toast the almonds in a small skillet over medium-low heat, stirring frequently, until fragrant and starting to turn golden on the edges, about 4 minutes. In the bowl of your food processor (a blender might work, too), combine the sun-dried tomatoes and their oil, the basil, toasted almonds, garlic, lemon juice, 1/4 teaspoon salt and a pinch of red pepper flakes.
- Blend, scraping down the sides as necessary, until the contents are mixed together and roughly uniform. Drizzle in the olive oil while running the machine and blend until you’ve reached a relatively smooth, pesto-like consistency. If you’d like to add Parmesan, stir it into the pesto now. Taste and stir in additional salt and pepper, if necessary. The pesto will be thick, but we’ll thin it out with cooking water soon.
PESTO PASTA WITH FETA AND TOMATO RECIPE - RECIPES.NET
From recipes.net
4.2/5 (5)Total Time 30 minsCategory PastaCalories 715 per serving
BAKED FETA PASTA WITH ROASTED TOMATOES - LET THE BAKING …
From letthebakingbegin.com
4.7/5 (104)Total Time 35 minsCategory MainCalories 702 per serving
- Meanwhile, bring a large pot of water to a boil, season it with salt generously, and cook the pasta in the water until al dente. Resrve about 1 cup of pasta water before draining the pasta.
- Once the feta and the tomatoes are baked, mash the baked feta and tomatoes into a smooth mixture, then add the drained pasta and keep stirring until the pasta is well coated in the sauce. Mix in some pasta water if the pasta seems dry.
TOMATO AND FETA PASTA WITH BASIL - THE LIVE-IN KITCHEN
From theliveinkitchen.com
5/5 (4)Total Time 25 minsCategory Main CourseCalories 512 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat the oil and tomatoes in a large skillet over medium heat, stirring occasionally, until the tomatoes start to break down, 6 to 8 minutes.
- Add the cheese and cook another couple of minutes until warm and melty. Remove from the heat and stir in the basil.
PENNE WITH ROASTED TOMATOES - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 4Servings 4Cuisine AmericanCategory Main Course
- Toss cherry tomatoes, half the olive oil, garlic, basil, crushed red pepper, and salt/pepper and bake at 475F for 20 minutes, stirring 2-3 times
- Cook pasta according to package instructions, drain and add to a bowl with the other remaining 1 tbsp of olive oil.
- Toss the cooked tomatoes with their juices with the pasta. Then add arugula, feta cheese and lemon zest.
PENNE WITH TOMATO AND FETA RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
4.6/5 (60)Calories 262 per servingServings 4
BAKED FETA AND CHERRY TOMATO PASTA - RICARDO
From ricardocuisine.com
5/5 (49)Category Main DishesServings 3Total Time 40 mins
QUICK PENNE PESTO WITH TOMATOES | BARILLA
From barilla.com
PENNE WITH ARUGULA PESTO AND PEAS - OLDWAYS
From oldwayspt.org
ROASTED PEPPER AND FETA CHEESE WITH ARUGULA PESTO GALETTE ...
From foodnetwork.com
4/5 (1)Author Easy Street Bakery and Coffee ShopServings 3Category Main-Dish
- To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blender and season with salt and pepper.
- To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles. Place each circle on a parchment-lined pan. Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top. Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted.
PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA ...
From bonappetit.com
Servings 4
- Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
- Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.
ARUGULA PESTO PASTA & BLISTERED TOMATOES - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (17)Calories 817 per servingCategory Entree, Main Course
- Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino and lemon juice. Season with a pinch of salt and pepper. Process until coarsely chopped.
- With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
- Meanwhile, cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.
- Toss pasta: Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water. Toss to coat, adding more water as necessary to create a silky sauce.
OUR BEST RECIPES THAT USE PESTO | MARTHA STEWART
From marthastewart.com
Estimated Reading Time 5 mins
PENNE WITH ROASTED TOMATOES, ARUGULA, CHICKEN, AND FETA
From emilysfavoriterecipes.blogspot.com
Estimated Reading Time 2 mins
FETA PESTO PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES ...
From bakedgreens.com
Estimated Reading Time 4 mins
25+ FETA CHEESE RECIPES FOR DINNER - EATINGWELL
From eatingwell.com
Author Eatingwell
ZITI WITH ARUGULA, PESTO AND SAUSAGE – THE FOOD NANNY
From thefoodnanny.com
FOOD - FAMOSO
From famoso.ca
PENNE WITH ARUGULA, TOMATO, AND FETA CHEESE | SOSCUISINE
From soscuisine.com
PASTA AND ARUGULA RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PENNE WITH ARUGULA PESTO RECIPE
From crecipe.com
ARUGULA IN PASTA - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
ROASTED TOMATO FETA PENNE WITH ARUGULA PESTO RECIPES
From tfrecipes.com
53 EASY AND TASTY PENNE PESTO RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
PENNE RIGATE WITH ARUGULA-ALMOND PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
PENNE WITH ARUGULA, TOMATO, AND FETA CHEESE | SOSCUISINE
From soscuisine.it
10 BEST CHICKEN PESTO FETA RECIPES | YUMMLY
From yummly.com
ROASTED TOMATO AND FETA PESTO PENNE - OVERSIXTY
From oversixty.com.au
PENNE WITH TOMATO, SPINACH AND FETA SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA ...
From keeprecipes.com
ROASTED TOMATO FETA PENNE WITH ARUGULA PESTO
From tfrecipes.com
WHOLE WHEAT PENNE ARRABBIATA WITH ARUGULA RECIPES ...
From recipes.sparkpeople.com
LEMON PESTO RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
TOMATO FETA PASTA SALAD RECIPE | INA GARTEN | FOOD NETWORK
From crecipe.com
PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA ...
From advancejewelrychoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love