Penne Pasta with Tomatoes and Baby Arugula
Al dente Penne pasta tossed with fresh arugula and tomatoes, feta cheese, and Marcona almonds: easy, simple clean eating!
Servings 4 servings
Ingredients
- 10 ounces penne pasta
- 2-3 tablespoons olive oil, separated
- 2 large shallots, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 pint cherry tomatoes
- 2 tablespoons fresh dill, roughly chopped
- 5 ounces baby arugula (3-4 large handfuls) you can sub with baby spinach if arugula isn't your thing
- 1 tablespoons sherry vinegar
- ⅓ cup Marcona almonds
- 4 ounces feta (about 1/2 cup)
- sea salt, red pepper flakes and black pepper to taste
Instructions
Cook the pasta:
- Bring a pot of salted water to a boil. Add the penne and cook until just tender but al dente (usually instructions on package are right on) Drain, reserving 3/4 cup pasta water.
While water heats and the penne cooks, prepare the vegetables.
- Peel and thinly slice the shallots
- Cut the cherry tomatoes in half
- Coarsely chop the dill and almonds
- Peel and mince garlic
While Pasta cooks, start shallots and finish the pasta:
- In a large pan (large enough to accommodate all pasta and veggies) over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots. Season with salt and pepper, cook stirring occasionally until shallots are slightly caramelized (6 minutes) Add garlic, cook until fragrant, about 1 minute. Reduce the heat to medium. Drain pasta reserving 3/4 cup pasta water. Add the penne, 2 tablespoons olive oil, and reserved pasta water to pan. Stir in the cherry tomatoes, dill, arugula and sherry vinegar. Cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt, pepper and red pepper flakes.
Serve:
- Transfer the penne to individual bowls. Garnish with the almonds and feta, toss and serve.