RecipesMagazine

Campanelle with Tomatoes and Feta

Campanelle with Tomatoes and Feta
Campanelle with Tomatoes and Fet From preparation to the plate, this recipe takes around 45 minutes. A mixture of arugula, cherry tomatoes, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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PastaPasta
WaterWater
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PotPot
2
Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
3
Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes.
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Green OnionsGreen Onions
TomatoTomato
GarlicGarlic
4
Sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
5
Drain pasta. Return to pot.
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PastaPasta
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PotPot
6
Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
ArugulaArugula
TomatoTomato
7
Transfer pasta to plates.
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PastaPasta
8
Sprinkle with feta cheese and serve.
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Feta CheeseFeta Cheese

Equipment

DifficultyMedium
Ready In45 m.
Servings4
Health Score49
Dish TypesLunchMain CourseMain DishDinner
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