* Exported from MasterCook *
Arugula Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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5 tablespoons extra-virgin olive oil
2 garlic cloves -- peeled and crushed
1 small whole dried red chiles -- (to 2)
To serve: cooked pasta to serve 4 people
1 3/4 ounces arugula -- (1 small bunch or 1 1/2 cups), roughly torn
freshly grated Pecorino Romano
Heat olive oil in a large skillet and saute garlic and chiles 1-2 minutes until brown. Discard chiles.
Add pasta and arugula or Swiss chard to the pan. Toss well together and serve with freshly grated Pecorino Romano cheese.
Makes 4 servings.
The Italians like the pungent flavor of rocket, or arugula. In addition to putting it in salads, they use it to great effect with pasta. It makes an interesting sauce base when mixed with a sharp, full-flavored cheese like Pecorino Romano. There's not much cooking involved either!
I often serve this dish as a main course, starting with a plate of prosciutto and melon and finishing with tiramisu for dessert.
Cuisine:
"Italian"
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"1997"
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Per Serving (excluding unknown items): 154 Calories; 17g Fat (97.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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