Penne With Arugula And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | May 1995 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Onion, chopped | |
| 4 | Garlic cloves, minced | |
| 3 1/2 | lb | Tomatoes, peeled seeded |
| chopped or 3 cups | ||
| diced canned | ||
| tomatoes with | ||
| juices | ||
| 1 | t | Dried oregano |
| 1 | t | Dried thyme |
| 1/4 | t | Sugar |
| 12 | oz | Penne, rigatoni or fusilli |
| pasta | ||
| 6 | oz | Arugula, about 6 bunches |
| tough stems | ||
| trimmed leaves | ||
| coarsely chopped | ||
| 3/4 | c | Freshly grated Pecorino |
| Romano cheese | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oil in large nonstick skillet over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.) Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve. Serves 6. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 640 Calories (kcal); 33g Total Fat; (41% calories from fat); 17g Protein; 87g Carbohydrate; 0mg Cholesterol; 164mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 16 1/2 Vegetable; 0 Fruit; 5 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 715
Calories From Fat: 274
Total Fat: 31.3g
Cholesterol: 0mg
Sodium: 2973.6mg
Potassium: 4765.3mg
Carbohydrates: 109.2g
Fiber: 26.6g
Sugar: 59.5g
Protein: 22.8g