Linguine with Tapenade, Tomatoes, and Arugula | Everyday Food with Sarah Carey
There's a reason pasta is such a go-to dinner dish. It's fast, filling, and delicious. Today, I'll show you one of my favorite pasta recipes. It's fresh and healthy and about as quick to make as it can possibly be, thanks to store-bought tapenade, which creates an instant sauce. Take a look at how easy it is.
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I'll show you my secret for dressing pasta perfectly every time. (Hint: It's all in the water.)
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Recipe Ingredients:
Coarse salt and ground pepper
1 pound linguine
1 tablespoon extra-virgin olive oil, plus more for serving
3/4 pound cherry tomatoes, halved
1/4 cup plus 2 tablespoons tapenade
2 cups baby arugula
2 tablespoons chopped fresh parsley
1 1/2 ounces feta, crumbled (1/4 cup)
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Nutritional Info:
Per serv: 557 cal; 12 g fat; 19 g protein; 89 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Linguine with Tapenade, Tomatoes, and Arugula | Everyday Food with Sarah Carey
Pasta arugula and fresh tomatoes
Easy, quick and very fresh!
Difficulty level: very easy - (easy) - middle - middle hard - smart - very smart
Important: Use the highest temperature
Easy Pasta Recipe (with tomato ,basil, and arugula)
sweetg cooking
Tomato Arugula and Basil Pasta
1. 4 garlic cloves, peeled and minced
2. 1/2 pound tomatoes(any kind), roughly chopped
3. 1 1/2 oz arugula, roughly chopped
4. 2 tbsp fresh basil, roughly chopped
5. 1/2 ts sugar
6. 1/2 salt
7. 1/2 ground black paper
8. 1 tbsp red wine vinegar
9. 6 tbsp extra virgin olive oil
Any tubular pasta such as rigatoni or penne 1/2 pound
Method
* Combine all the ingredients in a large bowl and let stand at room temperature for 3 hours.
* Toss with hot pasta and serve.
Barefoot Contessa Makes Lemon Fusilli with Arugula | Barefoot Contessa | Food Network
Ina has done it again ???????? This Lemon Fusilli with Arugula is a 10/10!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Fusilli with Arugula
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 to 5 servings
Ingredients
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
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Barefoot Contessa Makes Lemon Fusilli with Arugula | Barefoot Contessa | Food Network
How to make spaghetti with tomatoes, salmon and arugula salad
This recipe is easy,fast,simple and very healthy. My family love this pasta because it is soo delicious!
Ingredients:
400 grams spaghetti pasta
400 grams salmon filet or any types of fish
300 grams of arugula salad (optional )
Sauce:
3 tbsp. olive oil
2 tbsp. cooking butter optional
1 kilo sweet tomatoes mixed
1 medium onion
4 cloves garlic
1/2 tsp Italian herbs
1 tsp dried basil leaves
1/2- 1 tsp salt
1/4 tsp black pepper powder
1/4 - 1/2 tsp chili flakes
Notes: For the step by step procedure watch the video..
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Linguine with Shrimp and Arugula
Today I am sharing my delicious linguine with shrimp and arugula recipe. My garden has started to bloom and I have a lot of arugula already. It is my favorite time of year to be able to pick fresh produce from my garden and cook delicious recipes in my kitchen, just several feet away. The peppery taste of arugula pairs well with the linguine and shrimp in this recipe. I hope you enjoy!
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