| Title: | Bowties with Tomato and Arugula |
| Category: | Side Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Runner's World |
| Ingredients: |
2 T olive oil
1 small red onion- chopped
1 T minced garlic
1 c olives- pitted and chopped
Juice of 1 lemon
4 ripe tomatoes- cut into thick wedges
1/2 c crumbled feta cheese, optional
Sea salt and black pepper
1/4 c bulgur
8 oz. bowtie or other cut pasta- preferably whole wheat
3 c torn arugula leaves
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| Directions: | Boil a large pot of salted water. Put oil in a large, deep skillet over medium heat. Add onion and garlic; cook 5 minutes. Stir in olives, lemon juice, tomatoes and feta, if desired. Sprinkle with salt and pepper; cook until tomatoes are heated through. Turn off heat. When the water boils, add bulgur. Let it return to a boil, then add pasta. Cook pasta until tender. Reserve some of the cooking water, then drain the grains and pasta in a strainer. Toss with the tomato mixture, adding a splash of cooking water. Stir in arugula. Let dish sit for up to 15 minutes. Stir again. Serve hot or cold. |
| Makes: | 4 servings |