Pasta with Arugula!
Pasta with Arugula! A little natural spice from the arugula, a little color from the tomato, a little flavor from the Locatelli, finish it with a drizzle of Olive Oil and PERFETTO!
An amazingly tantalizing meal!
This is such an easy pasta recipe to make it hardly qualifies as cooking. Not to mention you can serve it as a cold pasta salad as well. The only thing you really cook is the pasta.
If you're a vegetarian then this is one of the easiest vegetarian pasta recipes you can make with a ton of flavor!
Arugula is a type of lettuce in the mustard family. Other names for it include:
It is related to both the radish and the watercress family and believe me you can taste it in the pasta with arugula.
It has a faint bite to it much like a radish.
Pasta with Arugula Ingredients:
Italian pasta recipes, why do they taste so good?
As I've said 100 times (well maybe 101 times) always include fresh local ingredients. All the flavor in everything you make is in the ingredients that you use!
If you use low quality stuff with no flavor, well guess what? The finished Italian pasta recipe is going to taste low quality and flavorless.
You are what you eat and what you eat is what you make of it!
(I just made that up! I think I like it!)
When you're choosing your ingredients try to pick some really good quality products. Spend the extra couple of bucks. I know money can be tight but in the long run it has more flavor so you use less, and it's more nutritious.
1 lb. of Cavatappi, Rotini, Fusilli or other similar pasta shapes.
Preparing your Pasta with Arugula:
Boil a pot of salted water to cook your pasta al dente.
Grate the Locatelli and set aside.
Slice the grape tomatoes and set aside.
Have the Olive oil ready as well.
Once your water has reached boiling, add your pasta and cook al dente.
Drain when it's cooked.
Uncover and drizzle the olive oil over the pasta.