Pasta with Arugula and Shaved Parmesan

Pasta with Arugula and Shaved Parmesan
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)
  • ¼ cup chopped pitted kalamata olives
  • 3 cups torn trimmed arugula
  • 4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)
  • ¼ cup chopped pitted kalamata olives
  • 1 ½ tablespoons extra-virgin olive oil
  • ½ teaspoon crushed red pepper
  • + 13 more ingredients
    • ¼ teaspoon salt
    • ½ teaspoon crushed red pepper
    • ¼ teaspoon freshly ground pepper
    • 1 ½ tablespoons extra-virgin olive oil
    • 2 ounces shaved fresh Parmesan cheese
    • 2 garlic cloves, minced
    • ¼ teaspoon salt
    • 2 ¼ cups chopped plum tomato
    • 2 ounces shaved fresh Parmesan cheese
    • 2 garlic cloves, minced
    • 3 cups torn trimmed arugula
    • ¼ teaspoon freshly ground pepper
    • 2 ¼ cups chopped plum tomato

Combine the first 7 ingredients in a large bowl. Add pasta and arugula, and toss gently. Place 2 cups pasta mixture in each of 4 bowls, and sprinkle with cheese.

View full recipe at My Recipes

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