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Published October 8th, 2014
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Olive-Arugula Pasta
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| By Susie Iventosch |
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(Serves two as a main dish, or four as a side dish)
INGREDIENTS
Quinoa rotelli (by Ancient Harvest) 8 oz. package
1/4 cup extra-virgin olive oil
1 clove garlic
1/3 cup minced parsley
2 cups fresh arugula leaves
16 cherry tomatoes, halved or quartered
16 cracked green olives, pitted and halved or quartered
16 Kalamata olives, pitted and halved or quartered
1/2 fresh lemon
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
DIRECTIONS
Prepare olives, tomatoes, parsley and Parmesan ahead of time. When you're ready to eat, cook pasta according to directions. We like it slightly al dente. Toss cooked, drained pasta with olive oil and pressed garlic. Then toss in remaining vegetables (arugula, parsley, tomatoes and both kinds of olives), and squeeze lemon juice over all. Season to taste with salt and pepper. Garnish with Parmesan and serve with crusty French or Italian bread. Simple and delicious!
|
Olive-Arugula Pasta
|
|
| |
|
|
(Serves two as a main dish, or four as a side dish)
INGREDIENTS
Quinoa rotelli (by Ancient Harvest) 8 oz. package
1/4 cup extra-virgin olive oil
1 clove garlic
1/3 cup minced parsley
2 cups fresh arugula leaves
16 cherry tomatoes, halved or quartered
16 cracked green olives, pitted and halved or quartered
16 Kalamata olives, pitted and halved or quartered
1/2 fresh lemon
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
DIRECTIONS
Prepare olives, tomatoes, parsley and Parmesan ahead of time. When you're ready to eat, cook pasta according to directions. We like it slightly al dente. Toss cooked, drained pasta with olive oil and pressed garlic. Then toss in remaining vegetables (arugula, parsley, tomatoes and both kinds of olives), and squeeze lemon juice over all. Season to taste with salt and pepper. Garnish with Parmesan and serve with crusty French or Italian bread. Simple and delicious!
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Lamorinda Weekly, Moraga CA