My boys consider meals that do not include a chunk of meat a snack. Since our teenager appears to be eating less meals with us these days, I am beginning to shift the focus to easy to prepare “empty nesters” meals. It won’t be too much longer, and it will be just my husband and myself at home. Gone will be the days of trying to find meals to pack in the most carbs, protein and calories into my very active teenage son. His parents surely do not have a physical need for such food combinations. The attention is shifting to lighter, plant based meal options (eye roll from husband at the mere sound of “plant based”).
This easy to prepare pasta dish focuses on flavor packed ingredients such as sun dried tomatoes, arugula, and kalamata olives. Walnuts and beans are added for a good source of healthy proteins, and the dish finishes off with a generous grating of sharp Asiago cheese.
If you are looking for a good “go to” satisfying casual meal then add this recipe to your file.
Farfalle Pasta with Arugula
Recipe from New Leaf Market
12-ounces farfalle (bowtie) pasta
4 tablespoons butter, divided
4 tablespoons minced garlic
1/4 cup sun-dried tomatoes
1/2 cup chopped walnuts
1/4 cup pitted, chopped kalamata olives
1 cup canned great northern beans, drained and rinsed
1 lemon, zest and juice
Salt and black pepper to taste
2 ounces Asiago cheese, shredded
Bring large pot of salted water to a boil and cook the noodles until al dente, about 8 minutes. Remove from heat, drain and set aside.
Heat 2 tablespoons of butter over medium heat in a large pot. Sauté the garlic for 1 minute and add the cooked pasta, sun-dried tomatoes and walnuts and sauté for another 1-2 minutes. Add arugula and wilt for a few minutes, then add the olives, beans, lemon zest and juice and the remaining butter and stir well. Remove from heat and season with salt and black pepper. Stir in Asiago cheese and serve.