Tag: arugula

Arugula Meatballs – Recipe Arugula Meatballs – Italian Cuisine

Soak the bread in hot water, then squeeze and crumble it.
Wash the rocket well and cut it.

Add the rocket, the chopped cheese, finely chopped garlic, salt and olive oil to the bowl and mix everything.

With moistened hands, form the meatballs (about 20 came out of it).
Pass them in the breadcrumbs, then cook them in a pan with already hot oil, turning them to brown them evenly (alternatively, cook them on a baking tray lined with parchment paper, after having sprinkled them with a little oil, for about 20 minutes at 200 °, fan oven) already hot).
Once ready, lift them with a slotted spoon and let them dry on kitchen paper.

The arugula meatballs are ready, serve them warm or lukewarm.

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

by Pam on September 25, 2012

This is my new favorite pasta and I can’t wait to make it again. I found this in an old Everyday Food and decided to finally give it a try – I am so glad I did. I made my own tapenade^[1] because it is ridiculously expensive and I like my homemade version better anyway. I couldn’t decide between using arugula or spinach so I ended up using a little of each. This dish was a hit with all of us, especially me! I had the leftovers for lunch today and it was just as good! I highly recommend this recipe.

Make the tapenade^[2]. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Print^[3]

Spaghetti with Tapenade, Tomatoes, Spinach, Arugula, and Feta

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

1 lb of whole wheat spaghetti, cooked per instructions
1/2 tbsp of olive oil (plus more for drizzling)
1 1/2 cups of grape tomatoes
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1/2 cup of tapenade (recipe link above)
1 cup of baby spinach
1 cup of arugula
Feta cheese

Directions:

Make the tapenade. Set aside for the flavors to mingle.

Cook the pasta in a large pot of boiling salted water, per instructions. Drain pasta. Return the empty pan to the stove and heat the olive oil over medium heat. Add the tomatoes, crushed red pepper, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, for 4-5 minute or until the tomatoes are bursting; add the minced garlic and cook, stirring constantly, for 1 minute. Return the pasta back to the pan, add the tapenade, spinach, and arugula then mix until evenly coated. Drizzle a bit more olive oil then season with sea salt and freshly cracked pepper, to taste. Place into serving bowls then top with feta cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe inspired by Everyday Home

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

B.L.T. Pasta – I’ll Have the Bacon, Lettuce, and Tomato…Hold the Sandwich

I love Twitter for many reasons, but stumbling upon recipe
ideas is probably my favorite. I recently saw a picture posted by my friend,
Mardi from eat. live. travel. write, for something called, “BLT Pasta,” and I
immediately had one of those, “why didn’t I think of that” moments. By the way,
I have four or five of those moments a day.

Since I get so many food wishes for pasta recipes, I figured
I would give it a go. Plus, as luck would have it, I had some arugula in the
fridge just begging to be used. I knew that this combination would taste great,
but I wasn’t prepared for just how great.

I decided to use crème fraiche as the main sauce ingredient,
and it worked beautifully. It was just rich enough, and the fermented cream’s
subtle nuttiness was an excellent foil for the smoky meat, sweet tomatoes, and
bitter greens. As I mentioned in the video, crème fraiche is pretty easy to
find, but of course we’ll encourage you to follow this link and make your own.

If you can’t find or make some, just use heavy cream along
with a squeeze of lemon juice to mimic that essential tanginess. Thank
you Mardi (and Twitter) for the inspiration, and if you’re looking for a quick,
easy, and very summery pasta idea, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

8 oz bacon

2 garlic cloves minced

2 tsp lemon zest

2/3 cup crème fraiche

2 cups halved cheery tomatoes

3-4 cups roughly chopped arugula or other salad greens

2 cups macaroni, cooked, drained
grated Parmesan