Indulge your taste buds with a vibrant and flavorful pasta dish that combines the goodness of elbows, potatoes, tomatoes, and arugula. This wholesome meal, perfect for busy weeknights or special gatherings, offers a delightful medley of textures and flavors. The tender elbows, the soft potatoes, the juicy tomatoes, and the peppery arugula come together in a symphony of taste. This recipe guide provides three variations to cater to different dietary preferences and tastes: the classic version, a vegetarian delight, and a vegan option. Each variation promises a satisfying and nutritious meal that will leave you craving for more.
Here are our top 6 tried and tested recipes!
ARUGULA AND TOMATO SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
- Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.
LINGUINE WITH ARUGULA, TOMATOES AND POTATOES
Provided by Marian Burros
Categories pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes; do not peel. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
- Wash and trim tomatoes. Chop coarsely.
- Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
- Bring water to boil for pasta.
- Add tomatoes to garlic and cook over high heat to cook off moisture.
- Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
- Cook pasta according to package directions.
- Pit olives and add to tomatoes. Continue cooking until arugula is wilted. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes. Season with salt, if desired, and pepper.
- Grate enough cheese to make 2 tablespoons.
- Drain pasta and serve with sauce. Sprinkle cheese on top.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 5 grams, Carbohydrate 145 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 15 grams
ARUGULA WITH ROASTED SALMON AND NEW POTATOES
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
- Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
- While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.
SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
SAUTEED BABY TOMATOES WITH ARUGULA
A great summer recipe when tomatoes and arugula are plentiful. Serve with grilled chicken or steak.
Provided by KelBel
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute. Remove pan from heat and spoon tomatoes into a bowl.
- Off the heat, stir arugula in hot pan just until almost wilted. Add to tomatoes and season with pepper and vinegar, stirring gently to mix. Serve warm or at room temperature.
Nutrition Facts : Calories 82.8, Fat 7.2, SaturatedFat 1, Sodium 121.6, Carbohydrate 4.8, Fiber 1.3, Sugar 0.4, Protein 1.2
ELBOWS WITH POTATOES, TOMATOES, AND ARUGULA
Number Of Ingredients 10
Steps:
- 1 Pour the oil into a skillet large enough to hold the pasta. Add the garlic and crushed red pepper. Cook over medium heat until the garlic is golden, 2 minutes. 2 Add the tomatoes, basil, and salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened slightly, about 10 minutes. 3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. When the water returns to the boil, stir in the potatoes. Cook, stirring frequently, until the pasta is al dente, tender yet firm to the bite. 4 Drain the pasta and potatoes, reserving some of the cooking water. Stir the pasta, potatoes, and arugula into the simmering tomato sauce. Cook, stirring, 1 to 2 minutes or until the pasta and vegetables are well coated with the sauce. Add some of the reserved cooking water if the pasta seems dry. 5 Stir in the cheese and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh, ripe ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the pasta. Cook it according to the package directions, or until it is al dente (tender but still slightly firm).
- Use a variety of colorful vegetables. This will make your dish more visually appealing and nutritious.
- Don't be afraid to experiment. Try different combinations of ingredients and flavors to find what you like best.
- Make it ahead of time. This dish can be made ahead of time and reheated, making it a great option for busy weeknights.
Conclusion:
Elbows with Potatoes, Tomatoes, and Arugula is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love