CREAMY SHRIMP PASTA w/TOMATOES & ARUGULA | Delish D'Lites | Italian Dishes
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Spaghetti with tomatoes, lemon, feta and arugula
Easy spaghetti with tomatoes, lemon, feta and arugula. A perfect summer pasta dish!
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
Healthy Arugula PESTO PASTA WITH FETA AND TOMATO | Recipes.net
Make a classic Italian pasta even healthier with this low-calorie pesto pasta recipe with feta cheese and tomato! This recipe is very flexible and you can substitute arugula with either basil or blanched spinach for your greens. Process them together into a puree and serve with pasta of choice, tomatoes and feta cheese!
???? Check the full recipe on how to make Pesto Pasta with Feta and Tomato here:
Ingredients:
1 lb penne pasta, or farfalle, or fusilli pasta, cooked and cooled
1 cup pesto (recipe below)
1 cup crumbled feta cheese
¼ cup pasta water, if necessary
8 oz cherry tomatoes, halved
Salt and ground black pepper to taste
Arugula Pesto:
1 cup Arugula, washed
⅓ cup olive oil, plus more as needed
¼ cup pine nuts, roasted
2 cloves garlic, bruised
3 tbsp parmesan cheese, grated or powdered, plus more to taste
Ground black pepper to taste
To serve:
Parmesan cheese, grated or powdered
Arugula, washed
Pine nuts, roasted
⬇️ How to make Pesto Pasta with Feta and Tomato ⬇️
This recipe is flexible with the pesto. You can use any other greens like basil or blanched spinach and can either be served warm or cold as a salad. For this recipe, we will serve it as a salad.
For the pesto:
0:04 Combine all your ingredients into your food processor. Process until it forms a fine puree. You may need to add more olive oil to adjust its consistency.
0:44 Adjust seasoning with more cheese and pepper to taste. Set aside.
1:05 In a large mixing bowl, add your cooked and cooled pasta, pesto, feta cheese, and tomatoes.
1:27 Toss to combine. You can thin out the salad if necessary by adding 1 tbsp pasta water at a time.
1:50 Season with salt and pepper. Adjust accordingly.
2:10 Portion into serving bowls of your choice. Garnish with roughly 2 teaspoons of pine nuts, ⅛ ounce of arugula, and 1 tablespoon of parmesan cheese per serving. Serve!
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Cooking with Styles: Angel hair pasta with arugula and heirloom tomatoes
A quick and delicious meal to prepare and share with family and friends. Find more recipes at cbs8.com/recipes.
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Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula | Minimalist Baker Recipes
Amazing, 30-minute pea pesto pasta that's vegan, gluten free, and tossed with arugula and sun-dried tomatoes. A hearty, flavorful plant-based meal or side.
Full Recipe:
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