| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This simple pasta dish features fresh tomatoes, peppery arugula and tangy Gorgonzola cheese.

Pasta Rosa-Verde

8 ounces dry ziti or mostaccioli pasta

1 medium onion, thinly sliced

2 garlic cloves, finely minced

1 tablespoon olive oil

4 to 6 medium-sized ripe tomatoes (preferably romas), seeded and coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper (optional)

3 cups arugula, watercress, and/or spinach, coarsely chopped

1/4 cup pine nuts or slivered almonds, toasted

2 tablespoons crumbled Gorgonzola or other blue cheese

1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, for sauce, in a large skillet cook the onion and garlic in hot olive oil over medium heat until onion is tender.
3. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices.
4. Stir in Arugula, watercress, and/or spinach. Heat just until greens are wilted.
5. Arrange the pasta in individual bowls. Spoon the sauce over the pasta. Sprinkle with toasted pine nuts or almonds and Gorgonzola or other blue cheese.

Makes 4 servings.