I like my pasta al dente! And smothered in greens, veggies, olive oil and sea salt. So suffice it to say this Penne Pasta with Tomatoes and Child Arugula is high notch in my guide.
(This publish comprises affiliate hyperlinks from which I’ll make a fee. Your value stays the identical.)
Penne Pasta with Tomatoes and Child Arugula:
This 20 minute meal is a cinch to make. Whereas pasta boils you sauté candy shallots and garlic, then toss in tender child arugula (or spinach if most well-liked), pasta, cherry tomatoes, and contemporary dill! Plate and sprinkle with Marcona almonds, feta cheese, sea salt and pink pepper flakes.
The Subtleties:
Caramelized shallots are one among my favourite issues on earth, and I particularly love their sweetness in pastas. Marcona almonds are blanched almonds frivolously coated with olive oil, sea salt and rosemary. They add a pleasant contact to this already scrumptious pasta dish. Contemporary dill additionally supplies a little bit of sudden taste. I like all these refined hints of herby goodness drenched in high quality olive oil and sea salt. Yum!
Want Extra Contemporary Vegetarian Pasta Recipes?
Attempt my Spring Roll Spaghetti or my Fettuccine with Tomatoes and Burrata!
The Recipe: Penne Pasta with Tomatoes and Child Arugula
Ideas and what you want: for greatest outcomes prepare dinner pasta to package deal directions. You will have a inventory pot, and a colander.
Al dente Penne pasta tossed with contemporary arugula and tomatoes, feta cheese, and Marcona almonds: straightforward, easy clear consuming!
Course:
Foremost Course
Delicacies:
Italian
Key phrase:
straightforward dinner recipe, straightforward pasta recipe, Vegetarian pasta
Servings: 4 servings
:
-
10
ounces
penne pasta -
2-3
tablespoons
olive oil, separated -
2
giant
shallots, peeled and sliced -
2
cloves
garlic, peeled and minced -
1
pint
cherry tomatoes -
2
tablespoons
contemporary dill, roughly chopped -
5
ounces
child arugula (3-4 giant handfuls) you possibly can sub with child spinach if arugula is not your factor -
1
tablespoons
sherry vinegar -
1/3
cup
Marcona almonds -
4
ounces
feta (about 1/2 cup) - sea salt, pink pepper flakes and black pepper to style
Prepare dinner the pasta:
-
Convey a pot of salted water to a boil. Add the penne and prepare dinner till simply tender however al dente (often directions on package deal are proper on) Drain, reserving 3/4 cup pasta water.
Whereas water heats and the penne cooks, put together the greens.
-
Peel and thinly slice the shallots
-
Reduce the cherry tomatoes in half
-
Coarsely chop the dill and almonds
Whereas Pasta cooks, begin shallots and end the pasta:
-
In a big pan (giant sufficient to accommodate all pasta and veggies) over medium-high warmth, heat 1 tablespoon oil till sizzling however not smoking. Add the shallots. Season with salt and pepper, prepare dinner stirring sometimes till shallots are barely caramelized (6 minutes) Add garlic, prepare dinner till aromatic, about 1 minute. Scale back the warmth to medium. Drain pasta reserving 3/4 cup pasta water. Add the penne, 2 tablespoons olive oil, and reserved pasta water to pan. Stir within the cherry tomatoes, dill, arugula and sherry vinegar. Prepare dinner till the arugula is simply wilted, 1 to 2 minutes. Season to style with salt, pepper and pink pepper flakes.
Serve:
-
Switch the penne to particular person bowls. Garnish with the almonds and feta, toss and serve.