Summer Pappardelle With Tomatoes Arugula And Parmesan Recipes
SUMMER PAPPARDELLE WITH TOMATOES, ARUGULA, AND PARMESAN
This light recipe comes from Cooking Light. Be sure to save some of your water when you drain the pasta to use if your cooling pasta clumps together. I would imagine you could use regular cherry tomatoes if you can't find the yellow tear-drops but the different colors would be very pretty. Cooking time does not include time to cook pasta.
Provided by TXOLDHAM
Categories Greens
Time 12m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to the package directions omitting salt and fat. Drain and keep warm.
- Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
- Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt.
- Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
Nutrition Facts : Calories 387.7, Fat 12.3, SaturatedFat 3.2, Cholesterol 11.7, Sodium 829.6, Carbohydrate 55.2, Fiber 3.6, Sugar 2, Protein 14.9
FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
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