Sunday Cooking on Monday
9:37 PM Edit This 9 Comments »
All I had to do was buy jarred roasted sweet red peppers and pasta. I had everything else. How cool is that? I actually had staples in my pantry!
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Roasted Red Pepper, Tomato and Arugula Pasta:
Adapted from Cooking Light - Reader recipes
Roasted red peppers in a jar. The original recipe said to roast them yourself, but I'm lazy. 8 ounces of pasta. I used penne. The original recipe called for orecchiette. Hy-Vee did not have such a thing. I just look for a pasta with as little carbs as possible and the most fiber made out of whole grains. 1 teaspoon olive oil. 1 teaspoon minced garlic, divided. 8 ounces cherry tomatoes, halved. 3 Tablespoons vinegar. 2 Tablespoons olive oil. 1 1/2 teaspoons of sugar. 3/4 teaspoon of salt. 1/4 teaspoon dried herbs de Province. (What? I used a combination of my home grown oregano, basil, thyme and parsley) 1/4 teaspoon black pepper. 3 cups loosely packed arugula. 1/2 cup shredded Parmesan.
Roasted red peppers in a jar. The original recipe said to roast them yourself, but I'm lazy. 8 ounces of pasta. I used penne. The original recipe called for orecchiette. Hy-Vee did not have such a thing. I just look for a pasta with as little carbs as possible and the most fiber made out of whole grains. 1 teaspoon olive oil. 1 teaspoon minced garlic, divided. 8 ounces cherry tomatoes, halved. 3 Tablespoons vinegar. 2 Tablespoons olive oil. 1 1/2 teaspoons of sugar. 3/4 teaspoon of salt. 1/4 teaspoon dried herbs de Province. (What? I used a combination of my home grown oregano, basil, thyme and parsley) 1/4 teaspoon black pepper. 3 cups loosely packed arugula. 1/2 cup shredded Parmesan.Cut up the tomatoes and dice the jarred peppers. Heat 1 teaspoon of olive oil in a pan and add 1/4 teaspoon of minced garlic. Cook for 30 seconds. Then add the other vegetables. Cook on low until the tomatoes are tender.
While the pasta is cooking, pick the rough stems off the arugula. This is the most annoying part of the recipe. I wish someone else would pick the stems off my arugula for me. Hrmph. But if I bite down into a stem, I'm done. I don't want anything to do with it anymore. So NO STEMS.
While the pasta is cooking, pick the rough stems off the arugula. This is the most annoying part of the recipe. I wish someone else would pick the stems off my arugula for me. Hrmph. But if I bite down into a stem, I'm done. I don't want anything to do with it anymore. So NO STEMS.Mix the vinegar, the rest of the olive oil and garlic, sugar, salt, herbs and pepper in a bowl. Once the pasta is done, toss it with the tomato and pepper mixture. Add the vinegar mixture and cool slightly, then add the arugula. Toss once again. Sprinkle with parmesan and a bunch more black pepper. I added some red pepper flakes for yum.
It tasted almost buttery and I don't understand that. But it's my lunch for the week. Incredible and fresh.
Didn't you want a closer look?
9 comments:
Holy Moly - YUM!!!!
Yummy! Just yummy!
But I'm alergic to arugula. :'(
Did you know that it's a veg-e-table?
Oh that looks delicious. The buttery flavor comes from the olive oil and garlic. Have you ever roasted a whole garlic bulb? Try it, then spread it on a baguette - just like butter!!!
That looks so good! And I'
ve been seeing Stay on other people's blogs. As a marketer, I commend the writer for reaching out to bloggers.
Tonight it's Italian or Mexican- your meal looked great!
YUM! I should not have opened this post before I eat lunch...now my turkey sandwich looks blah and boring compared to that pasta dish!
That looks so delicious...I licked the computer screen.
That looks yummilicious!
NOM NOM NOM. I don't care what day you post it. I want a bite.
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