Sunday, April 4, 2010

Fusilli with Arugula, Sun-Dried Tomatoes, and Goat Cheese

Hi friends! Sorry it's been so long since my last post. I found a new recipe that I love and I'm excited to share it with you! It is based off of this recipe from Giada de Laurentiis: Orecchiette with Mixed Greens and Goat Cheese. I tweaked it a bit and used fusilli instead of orecchiette for the pasta since I couldn't find any whole wheat orecchiette. I used arugula instead of the Mediterranean-style mixed greens only because I love arugula and have been using it a lot lately. I also only used about half of the pasta water than it called for because I found it to be too runny for my taste if I used all of it. And lastly, I drizzled a little bit of extra-virgin olive oil on the salad along with the parmesan garnish. I served this with grilled shrimp on the side that I topped with a little bit of pesto. It made for a great, light meal. If you are looking for something that is quick and easy to make, especially during the week, then this recipe is for you!

Fusilli with Arugula, Sun-Dried Tomatoes, and Goat Cheese
Serves 2

Whole wheat fusilli pasta, 2 cups
Arugula, 4 cups
Sun-dried tomatoes (packed in olive oil), 4 tablespoons, chopped
Goat cheese, 2 tablespoons, crumbled
Parmesan, 2 tablespoons plus more for garnish, grated
Salt, pinch
Black pepper, pinch, freshly ground
Extra virgin olive oil, 1 tablespoon

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al-dente, stirring occasionally. Drain pasta, reserving 1/2 cup of the water.

In a medium bowl, mix the arugula with the sun-dried tomatoes, goat cheese, and parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the arugula. Season with a pinch each of salt and pepper, or to taste. Garnish with additional parmesan and extra virgin olive oil, if desired, and serve.