To celebrate the end of summer I made this amazing healthy pasta dish. It was very easy to make and took less than 30 minutes. I must admit that I haven't cooked much before with arugula, but now that I have made this I want to put arugula in everything now. I love the peppery crisp taste of it. To make this dish even healthier feel free to skip the ricotta!
Whole Wheat Pasta with Tomato, Dill and Ricotta adapted from Rachael Ray Magazine
1 pound any type of whole wheat pasta
3 tablespoons extra-virgin olive oil
1 clove garlic, crushed
2 pints cherry tomatoes, halved
1/4 cup finely chopped fresh dill
3 cups loosely packed baby arugula leaves
3/4 cup fresh ricotta cheese
Salt and pepper
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot, reserving 3/4 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat the olive oil, 3 turns of the pan, and the garlic over medium-high heat, swirling the garlic in the oil, for 2 minutes; discard the garlic. Add the tomatoes and season with salt and pepper; cook for 4 minutes, then add the dill and reserved pasta cooking water.
Add the tomatoes and arugula to the pasta; season with salt and pepper. Serve the pasta in large, shallow bowls and dollop with the ricotta for mixing in while you eat.
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