Wilted arugula pasta salad
Indulge in the savory flavors of wilted arugula pasta salad. A culinary delight bursting with vibrant colors and delicious taste sensations. Taste perfection in every bite.
Ingredients:
- 1/8 cup olive oil
- zest and juice of 1 lemon
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups fresh arugula
- 1 1/2 cups 100% durum wheat semolina farfalline
- 1/4 cup blue cheese crumbles
- 1/2 cup dried cranberries
Instructions:
- Combine olive oil, lemon zest, lemon juice, salt, and pepper in a large mixing bowl.
- Boil a pot of salted water and cook the farfalline according to package directions. The cooking time for my pasta was 9 minutes. Ensure not to overcook the pasta to prevent it from becoming too soft.
- While the pasta is boiling, prepare the arugula by washing it and gently tossing it with the lemon olive oil mixture.
- Once the pasta has finished cooking, drain it immediately without rinsing. Transfer the hot pasta to the bowl of arugula and mix gently. The heat from the pasta will wilt the arugula slightly, enhancing its tenderness and flavor.
- Let the arugula wilt for 3 minutes, then chill it in the refrigerator until ready to serve. It's best to refrigerate for at least 30 minutes before serving.
- Prior to serving, combine 1/2 cup of blue cheese crumbles and 1/2 cup of dried cranberries with the salad.
Summary:
- Calories: 1233 kcal
- Fat: 41 g
- Protein: 31 g
- Carbs: 196 g
- Potassium: 893 mg
- Magnesium: 139 mg