Fresh Tomato and Arugula Pasta
Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor use spinach instead of arugula.
Ingredients
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2-2/3 cups dried ziti or mostaccioli (8 ounces)
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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1 tablespoon olive oil
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4 to 6 medium tomatoes, seeded and coarsely chopped (3 cups)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/8 to 1/4 teaspoon crushed red pepper (optional)
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4 cups arugula and/or spinach, coarsely chopped
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1/4 cup pine nuts or slivered almonds, toasted
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1/4 cup crumbled Gorgonzola or Parmesan cheese
Directions
1.
Cook pasta according to package directions. Drain; keep warm.
2.
Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3.
To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
4.
Fresh Tomato and Arugula Pasta with Chicken: Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula. Per 1-1/2 cups: 495 cal., 17 g total fat (4 g sat. fat), 69 mg chol., 53 g carbo., 4 g fiber, 34 g pro. Daily Values: 34% vit. A, 36% vit. C, 12% calcium, 23% iron Exchanges: 2 Vegetable, 3 Starch, 1/2 High-Fat Meat, 2 1/2 Lean Meat, 1/2 Fat
Nutrition information
Calories 362, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 6 mg, Sodium 424 mg, Carbohydrate 53 g, Total Sugar 6 g, Fiber 4 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 36%, Calcium 11%, Iron 19%. Exchanges: Vegetable 2, Starch 3, High-Fat Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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Farfalle with Tomatoes and Green Vegetables
The night before a long bike ride, Laurent Gras carbo-loads by eating pasta tossed with a variety of vegetables for dinner; here, he combines green tomatoes, zucchini, asparagus, and vitamin A-rich spinach. "I make this dish often in the early summer, when green vegetables are just coming into the market," he says. "You can eat a lot of it and still feel good about yourself. It doesn't make you tired like other, heavier pasta dishes can."
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