Campanelle with Tomatoes and Feta

Vegetarian
Gluten Free
Health score
36%
Campanelle with Tomatoes and Feta
45 min.
4
377kcal

Suggestions


Indulge in a delightful culinary experience with our Campanelle with Tomatoes and Feta, a vibrant vegetarian dish that is not only gluten-free but also bursting with flavor. Perfect for a light lunch or as a side dish for dinner, this recipe brings together the freshness of arugula, the sweetness of cherry and grape tomatoes, and the creamy tang of feta cheese. In just 45 minutes, you can create a colorful plate that will impress your family and friends.

The star of this dish is the campanelle pasta, which beautifully captures the rich flavors of the sautéed tomatoes and aromatic garlic. As the tomatoes soften and release their juices, they create a luscious sauce that coats each piece of pasta, while the arugula adds a peppery bite that elevates the entire dish. Drizzled with high-quality extra-virgin olive oil, this meal is not only satisfying but also packed with healthy fats and nutrients.

Whether you're hosting a gathering or simply looking to treat yourself to a delicious meal, this Campanelle with Tomatoes and Feta is sure to become a favorite in your kitchen. With its vibrant colors and fresh ingredients, it’s a dish that celebrates the joys of cooking and the pleasures of sharing good food. Dive into this recipe and savor every bite!

Ingredients

  • cups arugula loosely packed ()
  • pint cherry tomatoes whole
  • ounces feta cheese crumbled
  • large garlic clove minced
  • pint grape tomatoes whole
  • cup spring onion chopped
  • tablespoons olive oil extra virgin extra-virgin divided

Equipment

  • frying pan
  • pot

Directions

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat.
  3. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes.
  4. Sprinkle with salt and pepper.
  5. Drain pasta. Return to pot.
  6. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper.
  7. Transfer pasta to plates.
  8. Sprinkle with feta cheese and serve.

Nutrition Facts

Calories377kcal
Protein10.69%
Fat74.21%
Carbs15.1%

Properties

Glycemic Index
39.75
Glycemic Load
2.48
Inflammation Score
-9
Nutrition Score
23.758260783942%

Flavonoids

Naringenin
0.8mg
Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
1.08mg
Kaempferol
9.19mg
Myricetin
0.2mg
Quercetin
6.2mg

Nutrients percent of daily need

Calories:377.3kcal
18.86%
Fat:32.26g
49.63%
Saturated Fat:9.58g
59.87%
Carbohydrates:14.76g
4.92%
Net Carbohydrates:11.42g
4.15%
Sugar:7.17g
7.97%
Cholesterol:44.15mg
14.72%
Sodium:596.05mg
25.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.46g
20.91%
Vitamin K:105.23µg
100.22%
Vitamin C:52.33mg
63.43%
Vitamin A:2615.91IU
52.32%
Calcium:331.71mg
33.17%
Vitamin E:4.66mg
31.08%
Vitamin B2:0.51mg
30.07%
Phosphorus:254.4mg
25.44%
Vitamin B6:0.46mg
22.99%
Folate:89.32µg
22.33%
Manganese:0.43mg
21.54%
Potassium:739.48mg
21.13%
Vitamin B12:0.84µg
13.97%
Zinc:2.04mg
13.58%
Fiber:3.34g
13.38%
Iron:2.34mg
12.98%
Vitamin B1:0.19mg
12.8%
Magnesium:50.4mg
12.6%
Selenium:8.58µg
12.25%
Copper:0.22mg
11.04%
Vitamin B3:2.05mg
10.23%
Vitamin B5:0.88mg
8.79%
Vitamin D:0.2µg
1.32%
Source:Epicurious