When it comes to putting healthy food on the table what is fast enough? My idea of a fast dinner prepped and plated in twenty five minutes might be too long for some, just right for some, and too fast for others. Not to mention that some days you might have more time and inclination to cook than others. Some folks just can’t live without their microwave oven to facilitate fast cooking. To me, the microwave oven is a food destroyer, myself and other purists won’t use one.
What you will get from me is my original fast and healthy recipes using whole foods, and occasionally some healthy convenience foods to help you eat better while spending less time in the kitchen. I follow food news closely and read many a book on diet and nutrition every year. With all the food news out there it can get downright confusing at times wondering what is healthy to eat. Not to mention all of us are different and don’t respond to the diet of the month the same as everyone else.
I like to write about, and eat healthy foods that are in season. Especially the ones I am growing in my own garden. This year I’m growing arugula for the first time. Arugula contains about 8 times the calcium, 5 times the amount of vitamin A, C, and K, and 4 times the iron of iceberg lettuce according to livestrong.com. I like the intense flavor that goes well in salads as well as hot pasta dishes. If you have never cooked with greens in your pasta try this simple dish in your home soon. Assuming your pasta takes ten minutes to cook, this dish takes less than twenty minutes from start to finish and wow does it taste great! Is that fast enough for you? Please leave your comments on what your idea is on fast food in your kitchen, and please share this with friends and family.
Fettucine tossed with Arugula
16 ounces fettuccine, or other pasta
about 3 ounces fresh arugula
2 cloves minced fresh garlic
1 cup walnuts, halves and pieces will do
2 tablespoons plus 1/2 teaspoon olive oil
1/4 cup parmigiano reggiano cheese, grated
optional, 1-2 ounces of fresh oregano whole leaves, or sliced
salt and pepper to taste
Start by heating water in a pot per pasta cooking directions.
On medium heat in a sauté pan toast the walnuts in 1/2 teaspoon olive oil for five minutes tossing or stirring often. Season with salt and pepper then set aside.
Cook pasta and when pasta is done cooking rinse and drain.
In a large sauté pan add garlic and oil cooking for three minutes over medium heat stirring once or twice.
Add pasta and cook over medium heat for three minutes stirring often.
Add arugula and continue cooking for two minutes stirring, or tossing.
Add walnuts, cheese, and oregano if using and cook one more minute stirring, or tossing as you go. Serves four.
Note:Makes a great entrée or side dish. Serve as a side with grilled chicken breast.
Fresh parsley may be used instead of oregano.
A bottle of Pinot Blanc would go great with this dish, or a Verdejo.