Hands-on Time: 25m
Total Time: 25m
- 16 ounces rigatoni or penne
- 12 slices bacon
- 1 7-ounce package arugula leaves
- 1 pint grape or cherry tomatoes, quartered
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
1. Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.
2. Meanwhile, fry the bacon over medium heat in a large skillet until crisp. Transfer to a paper towel–lined plate. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside.
3. Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds. Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes. Transfer the tomatoes to the pasta and arugula and toss.
4. If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.
Arugula's peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.
Calories 633; Calories From Fat 37%; Fat 26g; Sat Fat 8g; Cholesterol 61mg; Sodium 1,543mg; Carbohydrate 68g; Fiber 8g; Sugar 6g; Sugar 30g
Pasta With Fresh Tomato Sauce
Hands-on Time: 20m
Total Time: 20m
- 12 ounces linguine
- 1 1/2 pounds beefsteak tomatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, chopped
- kosher salt and black pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan (1 ounce)
1. Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
2. Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
3. Toss the pasta with the tomato sauce and half the basil. Sprinkle with the Parmesan and the remaining basil before serving.
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.
Calories 437; Calories From Fat 95; Protein 15g; Carbohydrate 68g; Sugar 7g; Fiber 4g; Fat 11g; Sat Fat 2g; Sodium 494mg; Cholesterol 5mg
Hands-on Time: 25m
Total Time: 2hr 25m
- 2 28-ounce cans diced tomatoes, drained
- 3 cloves garlic, finely chopped
- 1/4 cup fresh oregano, chopped
- kosher salt and pepper
- 16 ounces fresh ricotta
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 cup grated Parmesan
- 12 ounces dry lasagna noodles
- 1 bunch Swiss chard, tough stems removed and torn into large pieces
- 12 ounces mozzarella, grated
1. In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.
2. Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella.
3. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella.
4. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 hours.
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.
Calories 790; Calories From Fat 44%; Fat 39g; Sat Fat 11g; Cholesterol 99mg; Sodium 1003mg; Carbohydrate 69g; Fiber 7g; Sugar 13g; Protein 45g