Tag Archives: arugula

peppery pasta with arugula and shrimp

7 Jun

I’ve actually had this recipe for a long time. I cut it out of a cooking light magazine a really long time ago. I pulled it out of my recipe box. Yes an actual box. I hadn’t made it in awhile though! For some reason it. Am our better than I remembered yum!

20140607-212736-77256679.jpg

peppery pasta with arugula and shrimp
adapted from cooking light

ingredients
1 tablespoon minced fresh garlic, divided
1 1/4 teaspoons black pepper, divided
1/2 teaspoon salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 ounces uncooked linguine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp, cut in half horizontally
2 tablespoons minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1/2 cup (2 ounces) shaved fresh Romano cheese

Preparation
1. Combine 2 teaspoons garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add pasta; cook 10 minutes or until al dente; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.
3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat; stir in butter.
4. Arrange 1 1/2 cups pasta on each of 4 plates. Spoon 1/3 cup shrimp mixture over each serving. Top each serving with 2 tablespoons cheese.

Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula

18 May

This was really good… Chicken sausage, farro, arugula, and tomatoes. All good things!

20140518-213010.jpg

adapted from cookincanuck

Quick Farro Recipe with Chicken Sausage, Tomatoes & Arugula
Ingredients

1 1/2 cups quick-cooking farro
2 1/2 cups low-sodium, fat-free chicken broth
1 package chicken sausage, cut into half-circles
1 1/2 tsp olive oil
2 cloves garlic, minced
1 1/2 cups grape tomatoes
1 1/2 cups (packed) arugula
1/2 tsp ground pepper
1/8 tsp salt
1/4 cup grated Parmesan cheese

Instructions

Combine the farro and chicken broth in a medium saucepan. Cook according to package directions. Fluff with a fork and drain, reserving the liquid.
Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausages and cook, stirring occasionally, until the sausages are starting to brown, 7 to 8 minutes. Transfer the sausages to a bowl.
Heat the olive oil in the same skillet. Add the garlic and cook, stirring constantly, for 15 seconds. Add the tomatoes and cook for 1 minute.
Add 1/4 cup plus 2 tablespoons of the reserved farro cooking liquid, cover and reduce the heat to medium. Cook until the tomatoes are softened, about 3 minutes. Press the tomatoes with the back of a wooden spoon so that they burst.
Add 2 additional tablespoons of the reserved cooking liquid and stir in the farro, cooked sausage and arugula.

Whole Wheat Pasta Arrabbiata with Arugula

6 May

I originally posted this recipe a long time ago, but for some reason the picture is gone! Here is a picture from when I made this in April. Still super yummy!

Whole Wheat Pasta Arrabbiata with Arugula

20140506-225720.jpg

Pasta with Cherry Tomatoes and Arugula

16 Dec

I’ve always had good results with recipes from smitten kitchen. But this one wasn’t one of them. Oh well! Neither husband nor myself was a fan.

20131216-225101.jpg

pasta with Cherry Tomatoes and Arugula
adapted from smitten kitchen

2 tablespoons olive oil
2 cloves of garlic, minced
2 small shallots, finely chopped
1 pint mixed red and yellow cherry tomatoes, quartered
Cooked pasta
2 cups fresh arugula, de-stemmed, roughly chopped
Salt and pepper
Freshly grated parmesan reggiano

Heat olive oil in a large pan over medium heat, adding garlic and shallots, sauteing until soft but not browned. Add chopped cherry tomatoes, cooking for just a few minutes, until they have softened but not lost completely lost their form. Add pasta, reheating it in the sauce and seasoning with salt and pepper. Add the arugula, stirring it until it has just wilted. Serve immediately with freshly grated parmesan.

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella

15 Aug

Another recipe to use some veggies from the fresh box. This time leeks and arugula. This didn’t come out bad…I just wouldn’t necessarily call it really good either. It was more weird than anything else 🙂

20130815-222739.jpg

Pasta with Caramelized Onion Trio, Arugula, and Mozzarella
adapted from cooking light

Ingredients

1 tablespoon olive oil
2 cups coarsely chopped leek
1 1/2 cups coarsely chopped white onion
1/4 cup coarsely chopped green onions
1 box pasta
1 cup chicken broth
1 tablespoon balsamic vinegar
1/4 cup light cream
3/4 teaspoon salt
2 cups coarsely chopped arugula
1/2 cup (2 ounces) cubed fresh mozzarella
1/2 teaspoon chopped fresh thyme

Preparation

Heat olive oil in a large nonstick skillet over medium heat. Add leek, white onion, and green onions; cook 5 minutes, stirring frequently. reduce heat to low, and cook 20 minutes or until leek and onions are golden brown, stirring frequently.
While onion mixture cooks, prepare pasta according to package directions, omitting salt and fat.
Bring the broth to a boil in a small saucepan. Add vinegar. Add broth mixture, cream, and salt to onion mixture; cook 2 minutes, stirring frequently. Remove from heat; stir in arugula, mozzarella, and thyme. Add to pasta; toss gently to combine.

Shrimp Naan Pizzas with Thai Coconut Arugula Pesto

27 Jun

I really wanted to like this one, but something just didn’t jive. The peppers annoyed me. The pesto was too strong. I don’t know this one was not a hit at all!

20130627-203114.jpg

Shrimp Naan Pizzas with Thai Coconut Arugula Pesto
adapted from bevcooks

* 4 cups arugula
* 3 garlic cloves
* 1 inch piece fresh ginger, peeled and roughly chopped
* 1 Tbs. green curry paste
* 8 Tbs. coconut milk
* 1 tsp sugar
* 1 Tbs. extra-virgin olive oil
* 1/2 pound shrimp, peeled and deveined
* 1/2 cup thinly sliced red and yellow bell peppers
* 2 garlic naans
* coarse salt and freshly ground pepper
* coarse cilantro for garnish
* 1/2 lime, for spritzing

Preheat oven to 400.

In a food processor, combine the arugula, garlic, ginger, curry paste, coconut milk and sugar. Pulse pulse pulse to combine until smooth. Transfer to a small saucepan and keep on a light simmer while you sear the shrimp.

Heat the oil in a large skillet over medium-high. Arrange the shrimp in a single layer in the pan and sear for 2 minutes. Flip and sear 1 more minute. Season with a pinch of salt and pepper.

Spoon the arugula coconut pesto sauce over each naan bread. Top with shrimp and sliced peppers. Place the pizzas on a baking sheet and bake for 10 minutes, or until the the naan is golden brown and slightly crispy.

Top with fresh cilantro, spritz with fresh lime juice and devour.

Pasta with Arugula and Prosciutto

29 May

This year instead of joining the CSA again, we joined a fresh box program. Every week we get a box of fresh veggies and one fruit. So far the fruit has been strawberries and they are delicious! The arugula and leeks in this recipe came from our fresh box! I wasn’t too big a fan of the prosciutto with this. I think some chicken would have been better!

20130529-221337.jpg

Pasta with Arugula and Prosciutto
adapted from epicurious

ingredients

1 lb pasta (I used calamari shaped)
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
2 teaspoons finely grated lemon zest plus more for serving
1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
1/3 cup finely grated Parmesan plus more for serving
Freshly ground black pepper
3 ounces prosciutto, torn into 1″ pieces

preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, heat oil and butter in a large heavy pot over medium heat. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.
Add pasta, 2 teaspoons lemon zest, and 3/4 cup pasta cooking liquid. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.
Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine. Add prosciutto and toss again. Top pasta with more lemon zest and Parmesan.

Roast Turkey and Prosciutto Pizza

18 Apr

Every year during thanksgiving and spring holidays my grocery store give free turkeys, hams or frozen lasagne of you spend a certain amount during a certain time period. This spring I decided to get a frozen turkey breast. I ended up cooking it in the crockpot and then using it in various meals. I made jack quesadillas with cranberry salsa and cranberry chicken enchiladas. Both super delicious! This was the third meal made out of the turkey it had way too much going on! Could have done with out the prosciutto or maybe even the pasta sauce.

20130418-211840.jpg

20130418-211830.jpg

Roast Turkey and Prosciutto Pizza
adapted from cooking light

Ingredients

1 package ready to bake pizza dough (I used pillsbury)
3/4 cup pasta sauce
1/2 cup (2 ounces) shredded mozzarella cheese
1 cup shredded cooked turkey breast
1 tablespoon balsamic vinegar
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
1 cup torn arugula leaves
3 slices prosciutto, finely chopped (about 2 ounces)

Preparation

Preheat oven to 425°.
Place dough on a baking sheet. Bake for 8 minutes. remove from oven and Spread sauce over crust; sprinkle with Mozzarella. Toss turkey with vinegar. Top pizza with turkey, onion, Parmesan cheese, and pepper.
Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.

Linguine with Chickpeas & Arugula

2 Apr

I ripped this recipe out of rachael ray’s magazine. It looked good. It didn’t live up to its expectations.

20130402-220908.jpg

Linguine with Chickpeas & Arugula
adapted from rachael ray magazine

ingredients
1 box whole grain linguine
5 tablespoons butter
1 red bell pepper, seeded and chopped
3 cloves garlic, peeled and thinly sliced
1 can (15.5 oz.) chickpeas, rinsed
2 lemons, zested
1 teaspoon crushed red pepper
Salt
3 ounces grated parmesan
8 ounces arugula (about 5 cups), trimmed and sliced into ribbons

directions
In a large pot of boiling, salted water, cook the linguine for 5 minutes less than package directions specify. Drain, reserving 2 cups cooking water.
Meanwhile, in a large skillet, heat 2 tbsp. butter over medium-low heat. Add the bell pepper and garlic and cook until tender, about 7 minutes. Add the parcooked pasta, reserved cooking water, the chickpeas, lemon zest, crushed red pepper and 1 tsp. salt. Cook until the pasta is al dente, about 5 minutes.
Remove the pan from the heat and stir in the cheese and remaining 3 tbsp. butter. Stir in the arugula and toss to wilt.

Penne with Brown Butter, Arugula, and Pine Nuts

26 Feb

I DVR a bunch of cooking shows. Giada is one of them. i usually look at the info for the recording to see what was cooked in that episode and delete it or watch it. Most of the time I look then delete! But sometimes something catches my eye. This recipe was one of them. This turned out good a little too salty for our tastes even with the capers rinsed!

20130226-215045.jpg

Penne with Brown Butter, Arugula, and Pine Nuts
adapted from giada at home

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Pasta:
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained

Directions

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
For the pasta: 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.
In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.