Fregola With Asparagus Tomatoes And Arugula Recipes
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
FREGOLA WITH ASPARAGUS, TOMATOES AND ARUGULA
This was a dish that my friend, Judy, prepared for me after her latest trip to Italy. We then "googled" it so that we could use the correct amounts for the ingredients. Posted in May 23, 2007 newsletter of italianfoodforever.com. "Fregola is an ancient form of pasta made from semolina, a staple of the Sardinian kitchen since it was imported from North Africa. This recipe is prepared in the same manner you would use to make risotto." A creamy, delicious dish. You can buy Fregola di Sarda can be purchased at Cybercucina.
Provided by Manami
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy saucepan, heat the olive oil and once it is hot add the chopped onion.
- Cook the onion until it is translucent and then add the fregola.
- Stir to coat in the oil mixture and then add the chopped tomatoes.
- Cook a minute or two until the tomatoes begin to break down.
- Slowly begin to add a cup of hot broth and stir.
- Keeping the heat at a simmer, keep adding the broth slowly one cup at a time until each cup is almost absorbed.
- For Vegetarian use the vegetable broth and not the chicken broth.
Nutrition Facts : Calories 223.3, Fat 12.9, SaturatedFat 2.2, Sodium 835.4, Carbohydrate 24.6, Fiber 9.7, Sugar 7.7, Protein 11
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