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3 in 3 pasta recipe!

February 17, 2011

Are you ready for this? I’ve decided it’s was time to take  “3 ingredient Thursdays” to the next level, to a place I don’t think anyone has yet ventured.  Rachael Ray’s 30 minute meals are impressive, indeed. My goal, however is “3 in 3”-a pasta dish using 3 ingredients finished in 3 minutes. Yes,  you heard me right, a complete pasta dish in 3 minutes— 3 minutes after the water comes to a boil, but nevertheless………delicious, healthy, quick, satisfying and and fun—in 3 minutes! Let the challenge begin. And, please start thinking of your own ideas.

amazing! 3 ingredients in 3 minutes!

Pasta with Arugula, Sun Dried Tomatoes and Feta

serves 4 as main dish, 8 as side dish

1 bag of Al Dente Pasta, any flavor

1 jar sun dried tomatoes, already in slivers, packed  in oil

1 package baby arugula, prewashed

6 oz. crumbled feta

1/3 cup olive oil

salt and pepper to taste

Directions

Put a large pot of salted water on stove. While waiting for water to come to a boil, put sun dried tomatoes and olive oil in a large serving bowl.  Cook pasta for 3 minutes. Reserve 1/2 cup of the cooking water. Drain pasta and toss with sun dried tomatoes, arugula and a little of the hot cooking water. Sprinkle with the feta. Season with salt and pepper.

 

quick at the stove, slow at the table!

I love using local, seasonal products whenever possible. In fact, that is one of my favorite things about being a pasta producer; you always serve pasta with something, so why not make it local when you can. In this case, I used a wonderful feta from Greystone Creamery . I first  met the owner of Greystone Creamery at Lunasa, which is a very unique concept of connecting small producers with the local community.  I’d love to know about local producers from your state. What are some of your favorites. Let me know and we could feature their products with Al Dente Pasta!

pasta is perfect pillow for local and seasonal ingredients

Sophie’s amazing photography makes Al Dente Pasta look as good as it tastes!

photos by Sophie Kruz

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