“One Pan” Orecchiette Pasta with Sausage and Arugula - How to Cook Pasta & Sauce in One Pan
Learn how to make a “One Pan” Orecchiette Pasta with Sausage and Arugula recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy How to Cook Pasta & Sauce in One Pan video!
Penne & Arugula | Cherry Tomato Sauce | Nonna Says Mangia Italian Essential
Fast, delicious and kid approved, an amazing pasta dish in 30 minutes that will satisfy the hungriest bellies. Nonna’s own cherry tomato quick sauce is simmered to perfection to be topped on classic penne and fresh arugula. Experience what authentic pasta is meant to be.
INGREDIENTS
• Sauce •
Cherry Tomatoes - One small can, 13OZ
Olive Oil - 2 tablespoons
Sea Salt - 1.5 teaspoon
Water - 1.5 ounces
Fresh Garlic - two large, minced
Basil - a few leaves
• Pasta •
Penne - 450 Grams
Fresh Arugula - 1 pound
Water - 2.5 L
Sea Salt - 2 tablespoons
DIRECTIONS
• Nonna’s Tip - get your pasta water warmed up before starting the sauce, so its ready to make the pasta once the sauce is done.
• Sauce•
in a small pot on top of the stove heat up the olive oil add the garlic until golden ,add the can tomato salt Basil and the water, simmer on medium heat for 20 minutes
• Pasta •
In a large pot on the stove add the water and the sea salt and bring it to a boil ,add penne to boiling water and cook for 4 minutes, add the arugula and cook until desired tenderness.
Drain the pasta and arugula, serve with the sauce and some ricotta salata or parmesan will work nicely.
MUSIC
“We Ride”, Reed Mathis
#PASTA #ARUGULAPASTA #ITALIANGRANDMA #NONNASAYSMANGIA
Herbed Arugula Tomato Salad with Chicken Recipe
Get the Recipe:
Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.
Total: 30 minutes
Yield: 4 servings
Preparation
1. Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
3. Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.
Nutritional Information
Calories:
265
Fat:
14.2g (sat 2.1g,mono 9.5g,poly 1.8g)
Protein:
28g
Carbohydrate:
6.2g
Fiber:
1.8g
Cholesterol:
66mg
Iron:
1.8mg
Sodium:
683mg
Calcium:
87mg
Laraine Perri, Cooking Light, MAY 2010
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How to Make Restaurant Style Arugula Salad with Balsamic Vinaigrette | The Frugal Chef
How to make restaurant style arugula salad with balsamic. Health benefits of arugula. Rocket salad.
This arugula salad is loaded in nutrients and is very tasty. All of the flavors mesh beautifully and actually tame down the bitterness. We are going to toast some walnuts and make our salad with them plus arugula (rocket), blue cheese, red onion and pears. we will ten make a balsamic vinaigrette dressing that will give it a final and wonderful touch. Delish!
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Arugula Salad
1 cup walnuts — chopped
1 - 5 oz (142 grams) bag of arugula
1 green pear (not too soft) — cored and chopped with the skin
1/4 of a red onion — finely sliced
1/2 cup blue cheese crumbles
FOR THE SALAD -
Place the chopped walnuts in a small skillet and toast for a few minutes. Shake the pan occasionally. They will be ready when you can smell them and they are lightly toasted. Be careful not to burn the nuts. Remove from the heat and cool down.
Place arugula in a bowl. Add the pear, cooled walnuts, red onion and blue cheese. Toss.
1/3 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon honey
1/2 teaspoon Dijon or yellow mustard
FOR THE DRESSING -
Place the olive oil in a jar with a lid. Add the vinegar, honey, mustard, salt and pepper. Secure the lid on the jar, tightly.
Shake the jar vigorously.
Pour over the salad and toss.
Music courtesy of YouTubs - Night Run by An Jone
Sun-Dried Tomato Arugula Pizza (vegan) | Cooking With Parita
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*** ABOUT ME ***
Hi, my names Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. On my blog & Youtube channel, you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant-based or even plant-curious I hope these recipes inspire you to cook mindfully + with love. READ MORE:
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