Best Farfalle With Cherry Tomatoes Arugula And Goat Cheese Recipes

FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES

Farfalle with Gorgonzola, Arugula and Cherry Tomatoes image

Provided by Mark Bittman

Categories easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 7

Ingredients

Salt and freshly ground black pepper
1 cup half-and-half, cream or milk
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle or other pasta
2 cups arugula trimmed of very thick stems, washed, dried and chopped
1 cup cherry or grape tomatoes, cut in half
Freshly grated Parmesan to taste, optional

Steps:

Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Farfalle with Sun-Dried Tomatoes and Arugula image

Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

Ingredients

6 ounces farfalle (butterfly- or bow-tie-shaped pasta)
1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar)
1 tablespoon oil reserved
1 large garlic clove, chopped
2/3 cup dry white wine
4 cups coarsely chopped arugula (about 4 large bunches)
6 tablespoons grated Parmesan cheese

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
Transfer pasta to plates. Sprinkle with remaining cheese and serve.