ARUGULA SALAD WITH LIME VINAIGRETTE
This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you'll enjoy a wonderfully balanced meal.
Provided by Sam Sifton
Categories easy, lunch, quick, weekday, salads and dressings
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
- Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 1 gram
DONNA'S SPAGHETTI WITH LIME AND ARUGULA
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
- While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
- Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
SPAGHETTI WITH SHRIMP AND ARUGULA
Categories Pasta Quick & Easy Shrimp Arugula White Wine Summer Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
- In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
- Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
- In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.
ANGEL HAIR PASTA WITH ARUGULA AND ASPARAGUS
Hi-ho thar! Tis be a wonderful sprin' meal wit' fresh baby arugula, asparagus, mushrooms, topped wit' toasted pine nuts.
Provided by Rita1652
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan toast pine nuts, remove from pan set aside.
- Add olive oil to pan, when hot add the onions and saute 3 minutes.
- Add garlic, asparagus, mushrooms, lime juice, diced tomatoes, and dried herbs. Simmer 20 minutes.
- Stir in evaporated milk, arugula, basil. Toss in hot angel hair and grated cheese.
- Add some Pasta water if needed.
- Plate in a large serving bowl and top with pine nuts.
- Garnish with additional extra virgin olive oil drizzled over pasta and grated cheese.
- Heartly enjoy!
Nutrition Facts : Calories 442.1, Fat 18.2, SaturatedFat 4.2, Cholesterol 13.9, Sodium 293.7, Carbohydrate 55.7, Fiber 5, Sugar 5.5, Protein 16.6
SPAGHETTI WITH LIME & ARUGULA (ROCKET)
I love the zesty taste of this recipe, and the fact that it's so different. I never would have thought that lettuce could be good with pasta but it's lovely.
Provided by Sackville
Categories Spaghetti
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
- Drain.
- While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
- Heat the oil in a large saucepan over a medium heat.
- If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
- Cook for a minute or until fragrant.
- If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
- Add the spaghetti to the pan and toss to coat and heat through.
- To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
- Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
- Serve with a lime wedge on each plate, so people can add more if they like.
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5/5 (2)Total Time 35 minsCategory EntreeCalories 264 per serving
- In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving 1⁄2 cup (125 mL) cooking water.
- In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp (30 mL) lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.
- Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste. Transfer to serving bowls and sprinkle with parsley. Serve immediately.
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- Bring water to a boil in a large pot with a lid over medium-high heat. Salt the water and add spelt spaghetti. Reduce heat to medium and cook for approx. 8 – 10 min., until al dente
- In the meantime, make the sauce and prepare the toppings. Peel avocado and remove the pit. Cut avocado flesh into small pieces. Cut tomatoes into quarters and roughly chop arugula. Set tomatoes and arugula aside for serving. Peel garlic clove and chop onion. Transfer avocado to a food processor or blender.
- Add garlic, chopped onion, olive oil, orange juice, agave syrup, and lime juice to food processor. Season with salt and pepper. Blend on high for approx. 30 sec., until smooth and creamy. Add vegetable stock or pasta water and blend on high for another 10 sec.
- When pasta is done, drain and transfer to a large skillet. Add avocado sauce and toss until pasta is well coated. Heat up the pasta on low heat for approx. 2 min. Season with salt and pepper and divide onto plates.
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5/5 (1)Total Time 30 minsCategory PastaCalories 479 per serving
- Right when you start boiling the water for the pasta, sauté the sliced onion in 1 tablespoon of the olive oil over medium heat in a very large skillet or pot until it's soft and starting to brown (about 3 minutes).
- Turn the heat to low. Add the lime zest, the three cloves garlic, and the cayenne pepper (1/8 teaspoon), continuing to sauté and stirring occasionally, allowing the onions to caramelize a bit until the spaghetti has finished cooking (for about 10 minutes).
- When the pasta is done, add approximately 1/2 cup of the pasta water to the skillet (I use a ladle for this). Use tongs to transfer the cooked spaghetti to the skillet.
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5/5 (2)Total Time 50 minsCategory PastaCalories 616 per serving
- Dice feta into 1/2-inch cubes and place a non-reactive bowl or plastic container. Whisk oil, garlic, salt, red pepper flakes and thyme (if using). Toss feta with mixture and let it marinate for at least an hour or up to three days. If marinating for more than an hour, cover and store in the fridge.
- Fill a large pot with generously salted water and bring to a boil. Cook pasta until al dente and drain.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic, lime zest, capers, and chopped jalapeño. Cook for a minute or so, until the garlic is fragrant. Add the diced prosciutto and cook, stirring, until the prosciutto is crisp, 2-3 minutes. Add cooked pasta to the skillet plus 1 tablespoon olive oil. Toss for a minute or two, until everything is combined and heated through. Add lime juice and shredded arugula. Toss to combine. Season with salt, to taste.
- hot, in shallow bowls, topped with cubes of marinated feta and a sprinkling of sea salt and freshly ground black pepper.
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