Category: Meatless Meals

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe.

The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), just because I had it in my pantry… just as simple as that! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Gently cook the garlic…smells pretty good in the ol’ kitchen right now!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Time to add the sun-dried tomatoes and some red chili flakes to the garlic…gee, that wasn’t too hard (snicker, snicker).

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Into the skillet goes some white wine and some of the starchy pasta water…

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Add the al dente cooked pasta and the arugula to the tomato mixture. Pretty, huh?

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Top it off with some Parmesan cheese, bread crumbs and a little extra salt, to taste…now it’s REALLY smelling good in the ol’ kitchen!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Divide pasta evenly between serving plates, garnish each with extra bread crumbs and Parmesan cheese, and serve. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

See? That wasn’t very hard to make, was it? And trust me… it tastes GOOD! 

Farfalle with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Hope you enjoy this meal!  I enjoyed the simplicity involved with making dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a shot amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Recipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 
Light and filling... but full of Italian flavor, this pasta dish won't disappoint!
Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

 

 

 

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Fiesta Rice

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.
This fiesta rice just might be one of the easiest side dishes ever created. Really. It’s almost too easy to call it a “recipe”, but yet it is! Guess what? It is DELICIOUS! I discovered the recipe on Pinterest, and found it to be a perfect accompaniment for Taco Night! The flavors in the fiesta rice are a refreshingly nice change from my recipe for Spanish Rice that I have made and served over the years.

Fiesta Rice Is So Easy To Make

Basically to make fiesta rice, all you will need to do is cook rice, and then add the remaining ingredients and mix them all together. That’s it! This rice is so good, I suppose you COULD just eat it right out of the bowl before it gets to the table. Not that I would ever do such a despicable thing (*cough, cough). Didn’t take photos other than the finished product, because, honestly, it’s SO EASY!

Fiesta rice is a great side dish, and it’s super easy if you already have leftover cooked rice to use. This would be delicious paired with chicken, pork, shrimp. You could also morph it into a yummy burrito bowl, and add some barbacoa shredded beef, etc.! Hope you enjoy it!

Looking For More Mexican-Style Dishes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have a good variety of Mexican-style dishes (and side dishes), including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Fiesta Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

Category: Side Dish
Cuisine: Mexican
Keyword: fiesta rice
Servings: 6 servings
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 cups cooked , long-grain rice
  • 1 can black beans-rinsed and heated
  • 1 cup corn (canned or frozen), heated
  • 1 large tomato , diced
  • 1 large scallion , finely diced
  • 2-4 Tablespoons chopped cilantro (I used 4)
  • 1 heaping Tablespoon fresh squeezed lime juice (I added an extra Tablespoon)
  • Salt (to taste)
Instructions
  1. Cook the rice.
  2. In a large serving bowl, mix the hot rice with the remaining ingredients (salt to taste).
  3. Toss and Serve.
  4. The End. Wasn't that EASY? Enjoy!
Nutrition Facts
Fiesta Rice
Amount Per Serving (1 g)
Calories 295 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 437mg12%
Carbohydrates 61g20%
Fiber 8g33%
Sugar 2g2%
Protein 11g22%
Vitamin A 330IU7%
Vitamin C 6.4mg8%
Calcium 35mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

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