Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !

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Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs.

Zucchini are in season on the island and very cheap in the market and I used arugula that mum grows. The local variety has a stronger taste and aroma than what you are probably used to. The leaves are larger and tougher but I chop it and stir it into the pasta at the very end and it has a ‘bite’ both in texture and flavor !

With 10 minutes start to finish prep time and ready to eat, you will need

Farfalle 1 pkt of 1 lb or 454g, I use Barilla
2 cloves garlic, minced or finely chopped
8 zucchini, chopped into medium chunks
4 large tomatoes, chopped with skin ok
4 cups arugula, chopped roughly
150g goats cheese, chopped up, I use the local fresh goats cheeselets
Sea Salt and freshly ground pepper
Olive oil

Prepare the pasta by following the instructions on the pack. Do not overcook.
Wile the pasta is cooking, sauté the garlic on low heat otherwise it will burn for a minute or two. Add the chopped zucchini and keep stirring. I like them cooked on the outside but still crisp inside.

Drain the pasta and place in a large container. Stir in the zucchini and garlic mix. Add the tomatoes, arugula and goats cheese and stir through gently ,asking sure you do not break the cheese up. Season with some sea salt, a drizzle of virgin olive oil and lots of freshly ground pepper. Serve immediately but leftovers are wonderful as a pasta salad.

And mum’s arugula, crisp and tangy, straight from the garden into the pan, there is a new flavor called freshness !

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28 thoughts on “Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !

  1. Now THIS is a dish to please my grumpy old heart – and I thank you for it! No weird ingredients, and easily made in smaller quantities, as well as being completely vego. 10 out of 10! – and keep ’em coming. 😀

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    • Thank you Margaret Rose, everyone loves this dish. It’s is delicious yet very simple. When you see ingredients you do not fancy in my recipes, simply skip them out. From time to time, I try to introduce Mediterranean ingredients to the readers who are keen to use them. I am delighted you like his recipe !

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      • Mediterranean food is, as even I know, the best for one in all the world. I have to try to balance its over-all goodness with my passion to never again put a piece of an animal or a creature of any kind in my mouth again. By and large I manage fine; and recipes like this are a positive joy!!! 😀

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      • The Mediterranean diet is the best in the world Margaret Rose, healthy, full of flavor and goodness. I promise that I will include more vegetarian recipes and will go through my blog and index the vegetarian ones clearly …

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  2. Lovely salad Lea. I love fresh arugula, especially fresh picked from the garden. We grow arugula every year. It grows like a weed all summer long and makes the best salads and greens for sandwiches. It would be a beautiful accompaniment for such a lovely fresh pasta.

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From the heart of the Mediterranean.... Thank you !

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