Penne with Wilted Arugula, Olive Oil, and Goat Cheese

Homemade Garlic Veggie Soup

One of my main New Year’s resolutions is to eat more dense, leafy greens, so I was beyond excited to try one of the quick ‘n’ simple arugula recipes in my favorite new cookbook, The San Francisco Ferry Plaza Farmers’ Market Cookbook.

Arugula is typically known as a tart salad green, but as it turns out, the leafy vegetable, with origins in the Mediterranean and enough vitamin C and potassium to make your doctor proud, can be used to spice up a boring pasta dish. So, without further ado, here’s the recipe for Penne with Wilted Arugula, Olive Oil, and Goat Cheese.

Penne with Wilted Arugula, Olive Oil, and Goat Cheese
Serves four. From The San Francisco Ferry Plaza Farmers’ Market Cookbook.

½ pound arugula
1 pound penne
1 clove garlic, minced
Red pepper flakes
½ cup extra virgin olive oil
1 cup aged goat cheese or Parmigiano-Reggiano cheese, grated

1. Tear arugula leaves into bite-sized pieces, removing any tough stems.
2. Bring a large pot of water to boil over high heat and then salt the water. Add the pasta and cook until al dente.
3. Scoop out and reserve about a ½ cup of pasta water and then drain the pasta.
4. Place pasta in a warm serving bowl and add the garlic. Season the pasta well with salt and add a sprinkle of red pepper flakes.
5. Splash in the olive oil and the reserved pasta water. Toss well to achieve a nice sauce consistency.
6. Sprinkle in the arugula leaves and the grated cheese. Gently toss again.

Are there any new recipes or vegetables you’re dying to try?

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7 Responses to Penne with Wilted Arugula, Olive Oil, and Goat Cheese

  1. Gabby / Gypsy*Diaries 01/27/2011 at 1:22 pm #

    Yummmyyy… I just had a big goat cheese salad for lunch! 🙂 My absolute favorite! I have to try this as soon as I’m finished with my detox! 🙂

  2. Angela (ModCloth) 01/27/2011 at 1:33 pm #

    Ooo! I have these ingredients in my kitchen right now! I will have to get that cookbook in my kitchen, too! Thanks, Annie!

  3. Karen 01/27/2011 at 4:53 pm #

    Oh i think I might make this for dinner! Simple is just divine.

  4. wikigirl 01/27/2011 at 8:28 pm #

    This looks so yummy! I don’t think we can get that green in Australia. Perhaps I’ll substitute it with spinach? Loving all of your recipes lately 🙂

    • Hannah (ModCloth) 01/28/2011 at 5:34 pm #

      Arugula’s just another name for rocket/roquette. Don’t know if that helps! I can’t imagine y’all don’t have it, but I bet spinach would be delish too.

  5. Marne (ModCloth) 01/28/2011 at 3:39 pm #

    This looks delicious, Annie! I love all of these ingredients!

  6. Frida 01/30/2011 at 4:34 am #

    yummy! this is what we usually eat daily in Italy, pasta with salads or vegetables and olive oil is simply delicious and healthy. I am happy to hear you enjoy it overseas as well! <3
    May I suggest also a special pasta I usually make at summer (while you can find it year round, the ingredients are the best at that season and will make the recipe oh so special!)
    Pasta with tuna, tomato cut in little pieces, mozzarella and basil, quite simple yet tastefully (and healthy of course! 😀 ) yum yum!

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