Pasta with Arugula & Garlic

I ran into this recipe looking for simple, easy and it had to include olive oil. I enjoy it every time I make it. This dish is very good and easy for entertaining. This is a recipe by Joy Hoy.

Ingredients:

• 1 pound semolina or whole grain pasta
• 4 tbs extra virgin  olive oil
• 2 cloves of garlic, minced
• 1 tsp red pepper flakes
• 1/2 pound baby arugula leaves
• Sea salt and freshly ground pepper
• Manchego or Parmigiano Reggiano cheese freshly grated

Preparation:

Heat olive oil in a large skillet and cook garlic for 1 minute. Add baby arugula leaves and toss until they are wilted, about 1-2 minutes. Meanwhile cook pasta in a large pot of boiling water salted until al dente. Drain pasta and toss with arugula in the skillet and season to taste with salt pepper and cheese.

Pairs well with Sauvignon  Blanc.

Arugula Salad with Lemon & Parmesan

Arugula also known as rugula or rucola is very aromatic vegetable and very rich in vitamin A and C.
With dark green leaves and very low in calories like many vegetables it is widely used in dishes.

Ingredients:

• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 Tsp. finely grated lemon peel
• 4 Cups baby arugula
• 1 Cup cherry tomatoes - halved
• 1/3 Parmesan cheese

Preparation:

Blend 3 first ingredients in a food processor. Season dressing with salt and pepper as needed. In a large bowl combine tomatoes and arugula and toss with dressing. Add Parmesan cheese on the top. 

Ready to serve.