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Italian Pasta Salad with organic Arugula

 
One serving costs about $3.84 One serving costs about $3.84

$3.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,healthy,lacto ovo vegetarian salad Mediterranean,Italian,European
spoonacular Score:84%

Spoonacular Score: 84%

 

The recipe Italian Pasta Salad with organic Arugula could satisfy your Mediterranean craving in roughly 45 minutes. For $3.84 per serving, you get a main course that serves 4. Watching your figure? This vegetarian recipe has 649 calories, 28g of protein, and 15g of fat per serving. 1 person has made this recipe and would make it again. Head to the store and pick up arugula remove steam, pecorino romano cheese, botticelli extra virgin olive oil, and a few other things to make it today. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is spectacular. Try Weight Watchers Italian Arugula Salad, Arugula, Italian Tuna, and White Bean Salad, and Arugula Pasta Salad for similar recipes.

Ingredients

Servings:
0.25 pound
0.25 pound arugula
arugula
1 can
1 can canned chick peas
canned chick peas
1 cup
1 cup extra-virgin olive oil
extra-virgin olive oil
1 pound
1 pound farfalle
farfalle
1 Tbsp
1 Tbsp fresh basil
fresh basil
1
1  lemon (juice)
lemon (juice)
1 Tbsp
1 Tbsp fresh oregano
fresh oregano
1 cup
1 cup pecorino romano cheese
pecorino romano cheese
some
some salt and pepper
salt and pepper
1 cup
1 cup diced sundried tomatoes
diced sundried tomatoes
0.25 pound arugula
0.25 pound
arugula
1 can canned chick peas
1 can
canned chick peas
1 cup extra-virgin olive oil
1 cup
extra-virgin olive oil
1 pound farfalle
1 pound
farfalle
1 Tbsp fresh basil
1 Tbsp
fresh basil
1  lemon (juice)
1
lemon (juice)
1 Tbsp fresh oregano
1 Tbsp
fresh oregano
1 cup pecorino romano cheese
1 cup
pecorino romano cheese
some salt and pepper
some
salt and pepper
1 cup diced sundried tomatoes
1 cup
diced sundried tomatoes

Equipment

bowl
bowl
bowl
bowl


Instructions

  1. Boil Pasta
  2. Meanwhile in a pasta bowl add arugala, sundried tomatoes, lemon, chick peas, olive oil, cheese add pasta top with herbs and salt and pepper

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.84
Ingredient
¼ pounds arugula
1 cup extra-virgin olive oil
1 pound farfalle
1 tablespoon fresh basil
1 lemon (juice)
1 tablespoon fresh oregano
1 cup pecorino romano cheese
1 cup diced sundried tomatoes
Price
$1.62
$2.57
$1.46
$0.08
$0.20
$0.26
$2.00
$7.16
$15.36

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
648k Calories
27g Protein
14g Total Fat
103g Carbs
60% Health Score
Limit These
Calories
648k
32%

Fat
14g
23%

  Saturated Fat
5g
34%

Carbohydrates
103g
34%

  Sugar
14g
16%

Cholesterol
26mg
9%

Sodium
576mg
25%

Get Enough Of These
Protein
27g
55%

Selenium
76µg
110%

Manganese
1mg
86%

Vitamin K
56µg
54%

Phosphorus
520mg
52%

Calcium
387mg
39%

Potassium
1347mg
38%

Copper
0.76mg
38%

Magnesium
141mg
35%

Fiber
8g
32%

Iron
5mg
28%

Vitamin B3
4mg
23%

Vitamin C
18mg
22%

Vitamin A
1064IU
21%

Zinc
2mg
20%

Vitamin B2
0.33mg
19%

Folate
73µg
18%

Vitamin B1
0.27mg
18%

Vitamin B6
0.31mg
16%

Vitamin B5
1mg
13%

Vitamin E
1mg
9%

Vitamin B12
0.28µg
5%

covered percent of daily need

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