Whole Wheat Pasta With Arugula, grape tomatoes, & Nuts
This Sunday I was reading the newspaper and
came across some recipes using Arugula. Like a lot of people I have my comfort level
of what I am use to eating. Arugula is not one of those things so it caught my
interested. I took the time to look up the green and found out it was a spicy
little leaf, which some describe as bitter and others characterize as having a
peppery-mustard taste. Peppery Mustard? Both favorite tastes of mine so I
decided that I would give it a try someday.
The next day I went to
the grocery store and what was sitting right in the vegetables? Arugula!
I guess it was time to
give it a try. I grabbed a handful and put it in a bag along with some fresh parsley
and took it home to use in a Pasta dish I had found that was made with arugula
This is what I made
after making a few changes:
Whole Wheat Pasta With Arugula, grape tomatoes, & Nuts
Ingredients:
¼ pound whole wheat or
multi grain pasta
1 cup of arugula
1 cup of grape tomatoes
½ cup of parsley
3 tablespoons of pine
nuts or walnuts
1 Tablespoon of oil
Salt and pepper to taste
Directions:
Cook the pasta
Toss with the rest of
the ingredients
Warm up in the microwave
if it’s not hot enough
Serve
That’s all there is to
it.
I found this to be a
delightful change from the standard pasta dinner.
I found the arugula to
be strong enough to stand up to the other ingredients and had a delightful peppery
and mustard flavor.
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