|2 servings||calories per servings 630||protein serving 22 g||carbs per serving 92 g||total fat per serving 21 g|
Also called “rocket”, arugula is a green with tender leaves and a peppery bite. We like to think of it as a rocket ship to Planet Nutrition; a superfood packed with antioxidants and fiber that’s rich in calcium and vitamins K, B, and C. Since it’s versatile and fits in well with just about any savory dish - cooked or raw - it’s not rocket science that arugula makes for a delectable addition to pasta… especially when summery tomatoes and sweet peppers are also in the mix. Buckle up, and get ready to “blast off” to a world of nutrient-rich flavor with this refreshing and colorful meal!
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||92 g|
|Dietary Fiber||7 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Discard pepper stem and seeds; dice flesh.
• Halve tomatoes lengthwise.
• Finely chop green onion, keeping white and green parts separate.
• Peel garlic. Chop 2 cloves; halve remaining clove lengthwise.
• Split rolls.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 7-8 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta, and return to saucepan.
While pasta cooks:
• Place a skillet over medium heat. When pan is hot, add bread, cut side down. Toast without disturbing until crisp, about 2 minutes.
• Transfer to a plate.
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add peppers, chopped garlic and onion whites. Cook, stirring, until fragrant, about 1 minute.
• Add tomatoes and 1/4 cup reserved cooking liquid. Cook, stirring, until tomatoes soften, about 1 minute.
• Remove pan from heat. Add arugula, and toss to combine.
To pasta, add vegetables, half of Parmesan, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Adjust consistency as desired with reserved cooking liquid.
• Return bread skillet to medium-high heat. Add 1 tablespoon olive oil.
• Rub cut side of bread with halved garlic.
• When oil is hot, add bread, cut side down. Cook without disturbing until bread is golden, 2-3 minutes.
• Divide pasta between 2 plates.
• Top with remaining Parmesan and onion greens. Serve with garlic bread, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...