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8 Ratings
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  • 4 star values: 2
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  • 1 star values: 0

The chefs at Connecticut's Dinners at the Farm prefer to use Sylvetta arugula, a variety that is quite peppery; standard arugula will work fine in this recipe, too.

Jonathan Rapp and Drew Mclachlan
Recipe by Cooking Light April 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups pasta and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.

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  • Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.

  • Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Dinners at the Farm, CT

Nutrition Facts

291 calories; fat 8.3g; saturated fat 2g; mono fat 4.2g; poly fat 1.7g; protein 10.2g; carbohydrates 44g; fiber 2.6g; cholesterol 7mg; iron 1.4mg; sodium 376mg; calcium 113mg.
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