SAUTEED ARUGULA RECIPES

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SAUTÉED ARUGULA AND TOMATOES WITH CHEESE AND PINE NUTS ...



Sautéed arugula and tomatoes with cheese and pine nuts ... image

Five simple ingredients and a few pantry staples come together in just 20 minutes as a lovely side dish, perfect for any occasion. A perfect way to enjoy fresh greens, arugula is the star of this dish, with the colorful addition of grape tomatoes and some tangy goat cheese. These greens make an excellent side dish for a roasted chicken or some grilled salmon. Add them to your favorite hot pasta for vegetarian, one-dish meal. Make this dish with other wilted greens such as Swiss chard, spinach or a chicory for slight flavor variations. Exchange the goat cheese for traditional feta or it's creamier cousin French-feta for another possible variation.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 20 minutes

Prep Time 8 minutes

Cook Time 12 minutes

Yield 6 servings

Number Of Ingredients 8

0.25 cup(s) Pine nuts
2 tsp Olive oil extra virgin
4 cup(s) Grape tomatoes
1 large clove(s) Garlic clove(s) minced
10 oz Arugula baby variety, 2 (5-ounce) containers
0.125 tsp Table salt or to taste
0.125 tsp Black pepper freshly ground, or to taste
2 oz Soft-type goat cheese crumbled (about 1/2 cup)

Steps:

  • Cook pine nuts in a large, heavy nonstick skillet over medium heat tossing occasionally, until lightly toasted, about 2 minutes. Transfer nuts to a plate; set aside.
  • Heat oil in same skillet over medium-high heat. Add tomatoes; cook, tossing occasionally, until skins are lightly charred and start to split, pressing down with back of a spoon a few times, 6-10 minutes.
  • Add garlic; cook, stirring, until fragrant, about 30 seconds longer.
  • Add arugula to tomato mixture; cook, tossing with tongs, just until wilted, about 1 minute. Sprinkle with salt and pepper; toss. Spoon arugula mixture into a serving bowl; sprinkle with cheese and pine nuts.
  • Serving size: about 2/3 cup

Nutrition Facts : Calories 60 kcal

SAUTÉED SHRIMP WITH ARUGULA RECIPE - JAN NEWBERRY | FOOD ...



Sautéed Shrimp with Arugula Recipe - Jan Newberry | Food ... image

This tart shrimp sauté is best served with white rice or orzo.Plus: More Seafood Recipes and Tips

Provided by Jan Newberry

Yield 4

Number Of Ingredients 8

1 large garlic clove
2 teaspoons finely grated lemon zest
1/2 teaspoon whole black peppercorns
Salt
1/4 cup fresh lemon juice
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 pound medium shrimp, shelled and deveined
1/2 pound arugula, large stems discarded

Steps:

  • In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste. Stir in the lemon juice and then 1/4 cup of the oil.
  • In a large skillet, heat the remaining 1 teaspoon of oil. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes. Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes. Add the olive oil mixture, toss well and season with salt; serve hot.

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