Best 3 Penne With Wilted Arugula Radicchio And Smoked Mozzarella Recipes

Craving a delightful and flavorful pasta dish? Look no further than this exquisite Penne with Wilted Arugula, Radicchio, and Smoked Mozzarella. This culinary masterpiece combines the vibrant flavors of fresh arugula and radicchio with the rich smokiness of mozzarella, creating a symphony of textures and tastes that will tantalize your palate. Immerse yourself in the symphony of flavors as the delicate bitterness of the greens harmonizes with the nutty sweetness of the toasted walnuts, while the creamy smoked mozzarella adds a luscious richness to every bite. This delectable dish is not only a feast for the taste buds but also a visual delight, with the vibrant colors of the arugula, radicchio, and smoked mozzarella creating a striking contrast against the golden-brown penne pasta. Whether you're a seasoned home cook or a novice in the kitchen, this easy-to-follow recipe will guide you through the process of creating this culinary masterpiece. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

WILTED ARUGULA

Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

SMOKED MOZZARELLA AND PENNE SALAD

Smoked Mozzarella and Penne Salad image

From the Whole Foods Market Cookbook. I buy this at the deli at my local Whole Foods a lot, mostly because if I make it, I will eat it ALL. Much better to walk up to the counter and say "One small cup of the mozzarella and penne, please!" Sometimes I find that the deli combines roasted AND fresh bell peppers, a nice added texture, and I'm not sure that they don't blanch their spinach leaves very quickly, as theirs always seem slightly wilted, although it doesn't call for that here. When I make this, my husband prefers that I use some regular mozzarella along with the smoked (just his personal taste) but I like the smoked. When cutting or grating fresh mozzarella, a useful tip is to pop it in the freezer for a few minutes to firm it up a bit--it will be much more receptive to the advances of your knife when it comes out!

Provided by drbecca26

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup grated parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
3 garlic cloves, minced
1 pinch cayenne pepper
salt & fresh ground pepper, to taste
1/2 lb penne pasta
2 cups packed baby spinach leaves, washed and stemmed
2 roasted red peppers, diced
1/2 lb smoked mozzarella cheese, diced

Steps:

Process the dressing ingredients in food processor or blender until smooth.
Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
Toss the salad with the dressing then serve.

Nutrition Facts : Calories 262.4, Fat 12.8, SaturatedFat 5.1, Cholesterol 29, Sodium 339.2, Carbohydrate 27.7, Fiber 3.5, Sugar 1.3, Protein 10.2

RADICCHIO WITH SMOKED MOZZARELLA, BALSAMIC VINEGAR, AND PROSCIUTTO

Radicchio with Smoked Mozzarella, Balsamic Vinegar, and Prosciutto image

Categories Cheese Dairy Leafy Green Pork Side Roast Vinegar Mozzarella Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (side dish) servings

Number Of Ingredients 7

Ingredients

2 medium heads radicchio (1 1/2 pounds total), each cut into 6 wedges and cored
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces smoked mozzarella, sliced and torn into pieces
2 ounces thinly sliced prosciutto

Steps:

Put oven rack in upper third of oven and preheat oven to 425°F.
Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and vinegar and sprinkle with salt and pepper.
Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the pasta. Cook it al dente, so that it still has a slight bite to it.
Use a large skillet or pot to cook the pasta. This will give the pasta plenty of room to cook evenly.
Don't be afraid to add more vegetables. This dish is a great way to sneak in extra veggies.
Serve the pasta immediately. This dish is best enjoyed fresh and hot.

Conclusion:

This penne with wilted arugula, radicchio, and smoked mozzarella is a delicious and easy-to-make pasta dish. It's perfect for a weeknight meal or a special occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give this one a try. You won't be disappointed.