Campanelle with Tomatoes and Feta

Ingredients

  • 8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
  • 6 tablespoons extra-virgin olive oil, divided
  • 6 green onions, chopped (about 1 cup)
  • 5 cups (loosely packed) arugula
  • 1 ½ cups crumbled feta cheese (about 7 ounces)
  • 3 large garlic cloves, minced
  • 1 pint whole cherry tomatoes
  • + 1 more ingredients
    • 1 pint whole grape tomatoes

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. 2. Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, abo...

View full recipe at SpringPad

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