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How To make Spaghetti with Tomatoes& Arugula
1 lb Spaghetti
2 c Arugula, chopped
6 ea Shallots, chopped -??
4 ea Garlic lcoves, chopped
2 tb Olive oil
2 c Tomatoes, chopped
Salt Red pepper flakes -?? Cayenne, to taste
Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain. Meanwhile, lightly saute the shallots or garlic in the olive oil. Add the tomatoes. Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne. Toss the pasta & arugula with the tomato sauce & serve immediately. VARIATIONS: Add the arugula to the tomato sauce rather than the pasta. Use wholewheat pasta instead of spaghetti & broccoli tops instead of the arugula. This will need more red pepper flakes. Finish with a sprinkling of fresh herbs such as basil or oregano.
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Mediterranean Arugula Salad
Serve: 2 portions
Total Time: 25 min.
Ingredients:
1 Tbsp. balsamic vinegar
1 ½ Tbsp. olive oil, reserve ½ Tbsp. for the bread
1 clove garlic, minced
½ tsp. kosher salt
¼ tsp. ground black pepper
1 (8 oz.) pkg. V&V SUPREMO® Brand Queso Oaxaca String Cheese
¼ cup fresh basil, sliced
2 cups mixed cherry tomatoes, cut in half
1 cup baby arugula
1- (8.8oz.) pkg. baked Naan original flat bread
Preparation:
1. In a small bowl, whisk together balsamic vinegar, 1 Tbsp. olive oil, garlic, salt, black pepper, whisk until smooth and blended. Set aside.
2. Slice Oaxaca cheese into round slices.
3. In a medium bowl, toss tomatoes, arugula, basil, and cheese, pour vinaigrette and gently toss. Set aside.
4. Preheat a griddle with the grill marks up for 2 minutes over medium-high heat. Brush both sides of the flatbread with remaining olive oil. Heat for 1 minute on each side. Transfer the bread to a serving plate. Serve half of the salad mixture on each piece of bread. Enjoy!