Best Illinois Rabbit With Wilted Arugula Goat Cheese Nuts And Arugula Puree Recipes

GOAT CHEESE AND ARUGULA OVER PENNE

Goat Cheese and Arugula over Penne image

This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.

Provided by Christine L.

Categories Everyday Cooking Vegetarian Side Dishes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

5 ½ ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
¼ cup olive oil
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon salt
8 ounces penne pasta

Steps:

Cook pasta in a large pot of boiling salted water until al dente.
Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
Drain pasta, and toss with goat cheese mixture.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g

CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE

Cremini Mushroom Pasta with Wilted Arugula and Goat Cheese image

Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 lb spaghetti
1 tbsp extra-virgin olive oil
1 1/4 lb cremini mushrooms, sliced
1/2 tsp salt
4 cloves garlic, peeled and chopped
4 cups arugula, coarsely chopped
6 oz goat cheese, crumbled
1/3 cup flat-leaf parsley, chopped

Steps:

Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

ARUGULA-CHICORY SALAD WITH PINE NUTS AND GOAT-CHEESE TOASTS

Arugula-Chicory Salad with Pine Nuts and Goat-Cheese Toasts image

The contrast of textures and flavors-crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula-adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.

Time 25m

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon red-wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1/2 pound arugula, tough stems discarded
1/2 head chicory (white and pale-green parts only), torn into pieces (2 cups)
1/4 cup pine nuts, toasted
3/4 cup cherry tomatoes, halved
6 ounces soft mild goat cheese
8 (1/3-inch-thick) diagonal baguette slices

Steps:

Preheat broiler.
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste and add oil in a slow stream, whisking.
Toss arugula, chicory, pine nuts, and tomatoes in a large bowl with just enough vinaigrette to coat, then divide among 4 plates.
Spread goat cheese on baguette slices and broil on a baking sheet 6 inches from heat until cheese is softened and edges of bread are golden, about 2 minutes.
Arrange toasts on salads and drizzle any remaining vinaigrette over cheese.