Best 5 Farfalle With Sun Dried Tomatoes And Arugula Recipes
Are you looking for a quick and easy dish that's bursting with flavor? If so, look no further than farfalle with sun-dried tomatoes and arugula. This vibrant and colorful pasta dish is sure to become a favorite for its tantalizing combination of sweet sun-dried tomatoes, nutty Parmesan cheese, crunchy pine nuts, and peppery arugula.
Let's cook with our recipes!
FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA
Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
- Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
- Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
- Transfer pasta to plates. Sprinkle with remaining cheese and serve.
FARFALLE IN A SUN-DRIED TOMATO, GARLIC, AND WHITE WINE SAUCE
A simple dish I threw together when looking through the fridge for something to eat. To pare down to the cooking time I list, drop the farfalle in the water at the same time you put the garlic in the pan. You can also toss in a little sausage or ham(although that makes it non-vegetarian, of course)
Provided by David Deephanphongs
Categories European
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook Farfalle very al dente, and drain.
- Heat olive oil on medium high in a large saucepan.
- Add garlic and sundried tomatoes, and saute for 2-3 minutes.
- Add diced plum tomato, and saute for another 2-3 minutes.
- Add white wine, stir for a minute, then add bell pepper.
- Let reduce for another minute, and add farfalle.
- Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
- Serve.
FARFALLE, ARUGULA AND TOMATO SALAD
Provided by Molly O'Neill
Categories easy, quick, pastas, salads and dressings
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams
FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES
Provided by Mark Bittman
Categories easy, quick, one pot, pastas, appetizer, main course
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
- When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
- Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams
FARFALLE SALAD WITH SUN-DRIED TOMATOES
A simple bowtie or spiral pasta salad with sun-dried tomatoes, english spinach, pine nuts. Regular fresh spinach is fine, too.
Provided by minnie chef
Categories Salad Dressings
Time 15m
Yield 1 large pasta salad, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta and rinse in cold water. Transfer to a large salad bowl.
- Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
- To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.
Nutrition Facts : Calories 222.6, Fat 7.3, SaturatedFat 0.9, Sodium 132.4, Carbohydrate 33.2, Fiber 2.9, Sugar 2.8, Protein 7.2
Tips:
- Use high-quality sun-dried tomatoes for the best flavor. Look for tomatoes that are plump and have a deep red color. Avoid tomatoes that are dry or brittle.
- If you don't have sun-dried tomatoes on hand, you can substitute 1 cup of chopped fresh tomatoes.
- Use a good quality olive oil. Extra virgin olive oil is the best choice, but you can use a regular olive oil if that's all you have.
- If you don't have arugula, you can substitute spinach or another type of leafy green.
- Add a pinch of red pepper flakes to the sauce for a little bit of heat.
- Garnish the finished dish with a few shavings of Parmesan cheese.
Conclusion:
This farfalle with sun-dried tomatoes and arugula is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious option that is sure to please everyone at the table. The combination of sun-dried tomatoes, arugula, and Parmesan cheese creates a flavorful and satisfying dish that is sure to become a favorite.
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