Pasta: arugula, cuke, mint sauce

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* Exported from MasterCook *

 

Arugula with Cucumbers, Mint and Lemon Juice with Pasta

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:30

Categories : Jack Bishop Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound arugula -- (2 medium bunches)

1/2 pound cucumber -- (1 medium)

1/4 cup fresh mint leaves -- minced

1/4 cup extra-virgin olive oil -- fruity

3 tablespoons lemon juice

1 teaspoon salt -- or less

1/4 teaspoon freshly ground black pepper

1 pound small pasta -- cooked

 

Pasta, orecchiette or small shells. McServing: 560 cals, 25.1%ff (15.6 g), 552

mg sodium.

 

Uncooked Sauce: stem, wash, and dry the arugula. Coarsely chop the leaves and

place them in a medium bowl.

 

Peel and halve the cucumber. Use a small spoon to scoop out the seeds from each

half. Cut the seeded cucumber into 1/4-inch pieces and add them to the bowl with

the arugula.

 

Add the mint, oil, lemon juice, salt, and pepper to the bowl and toss gently.

(The sauce can be covered and set aside at room temperature for up to 1 hour, if

desired.)

 

PASTA: Cook and drain the pasta, making sure that some water still clings to the

noodles. Toss the hot pasta with the arugula sauce. Mix well until the arugula

wilts slightly, about 30 seconds. Transfer portions to pasta bowls and serve

immediately.

 

Accompaniment: Ripe summer tomatoes, marinated with thinly sliced red onions

 

Description:

" sauce for short pasta shapes "

Source:

" Pasta e Verdura (1996) "

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Per Serving (excluding unknown items): 562 Calories; 16g Fat (25.0% calories

from fat); 16g Protein; 89g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

553mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 26044