That Pasta With Cherry Tomatoes And Arugula Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive oil
I small red onion, sliced into very thin wedges
Zest of one lime, and just of that same lime
3 cloves of garlic, crushed
Ragin Rooster Pepper blend (to taste)(or red pepper flakes if you are without)
4 -5 c. arugula
1 pint of cherry tomatoes, halved
2 T. basil, diced
3 oz. feta cheese, crumbled
¾ C. parmesan, grated
1 package fettuccini (or other wide pasta noodle), cooked.
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Directions: |
Directions:Cook pasta. Reserve 2 C of cooking water.
Toss pasta with 2 T olive oil.
In a large frying pan with a lid, saute onion, garlic, lime zest and pepper blend in olive oil until onions are soft.
Add pasta to pan with onions etc, and mix thoroughly.
Remove pan from heat, and add tomatoes, arugula, basil, feta and parmesan, and about 1 C of the reserved pasta water.
Mix gently but thoroughly.
Add more pasta water if it needs to be saucier.
Cover pan for a few minutes to let it all meld. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 min? |
Personal
Notes: |
Personal
Notes: I got this off some food blog years ago when I had my first, and to date only, apartment to myself. It was off an ally attached to a garage, and the only heat was from two tiny electric wall heaters. There was also a cat that would jump through the window onto my head if I left the window open at night. It was tiny, and weird, but I loved every minute of living there. I would put on music or NPR and make myself dinner and eat it at a little table someone gave me. This is one of those dinners, and it’s still a favorite.
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