Vegetarian Italian Pasta Salad with Arugula
Vegetarian Italian Pasta Salad with Arugula
This Italian pasta salad features all the caprese ingredients and then some - mozzarella, tomatoes, basil, plus artichoke hearts and arugula. The arugula adds great color and freshness to the salad. I love to make it for a barbeque or as a cold lunch on a hot day.
- Preparation Time: 3 hr 15 min
- Cook Time: 15 min
- Total Time: 3 hr 30 min
Ingredients
1 (16 ounce) box penne pasta
Dressing:
4 tablespoons olive oil
4 tablespoons balsamic vinegar
3 tablespoons maple syrup
2 cloves garlic, grated
2 teaspoons Dijon mustard
sea salt and freshly ground black pepper to taste
5 tomatoes, chopped
1 (15 ounce) can artichoke hearts, well drained and quartered
1 (15 ounce) can artichoke hearts, well drained and quartered
½ bunch basil, chopped
4 cups arugula
Directions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Prepare the dressing while penne is cooking. Whisk together olive oil, balsamic vinegar, and maple syrup in a small bowl until well combined. Stir in grated garlic. Mix in mustard and season with salt and pepper.
- Drain penne and transfer to a large bowl. Mix in 1/2 of the dressing. Allow to cool for 1 hour.
- Mix tomatoes, artichoke hearts, mozzarella cheese, and basil into the penne. Cover and chill in the refrigerator for at least 2 hours.
- Mix in remaining dressing and arugula right before serving.
Details
Calories: 407.2
Carbohydrates: 58.1
Cholesterol: 0.0179g
Sodium: 0.5805mg
Fat: 12.8g
Protein:1 7.5g
Creamy Shrimp Scampi with Half-and-Half
Creamy Shrimp Scampi with Half-and-Half
Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.
- Preparation Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
Ingredients
4 tablespoon butter
2 clove garlic
1 pound jumbo shrimp
2 tablespoon Pinot Grigio wine
2 teaspoon lemon juice
0.5 cup half and half
0.25 cup Parmesan cheese
2 tablespoon parsley
Directions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
- Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.
Details
Calories: 1175.1
Carbohydrates: 106.9
Cholesterol: 0.4055g
Sodium: 0.9594mg
Fat: 57.2g
Protein: 59g
Vegan Banh Mi
Your favorite Vietnamese sandwich has gone vegan, served in a bowl. Classic ingredients are replaced with vegan alternatives and you get to eat it with a fork. Refrigerate any of the leftover vegan fish sauce for other recipes that call for fish sauce or oyster sauce.
- Preparation Time: 40 min
- Cook Time: 45 min
- Total Time: 1hr 25 min
Ingredients
Marinade:
½ cup vegan Worcestershire sauce
½ cup Tamari soy sauce
½ cup water
1 shiitake mushroom
1 tablespoon fermented black bean paste
1 tablespoon minced shallot
1 clove garlic, crushed
1 strip nori seaweed
4 ½ ounces tempeh
¼ cup vegan mayonnaise
1 teaspoon sriracha sauce
1 (6 inch) French baguette, sliced into bite-sized cubes
1 tablespoon olive oil
1 jalapeno pepper, sliced
½ ounce pickled daikon, or to taste
½ ounce pickled carrot, or to taste
2 cucumber slices, or to taste
3 tablespoons chopped fresh cilantro
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
- Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
- Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
- Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
- Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
- Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
- Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.
Details
Calories: 568.3
Carbohydrates: 53.7
Sodium: 5.9895mg
Fat: 28.5g
Protein: 26.7g
Pan-Fried Minty Asparagus
Pan-Fried Minty Asparagus
Pan-fried asparagus with a little lemon and mint. Yum! Serve as a side dish or toss with pasta with some extra lemon juice, olive oil, and mint for an easy vegetarian dinner.
- Preparation Time: 5 min
- Cook Time:10 min
- Total Time: 15 min
Ingredients
1 pound asparagus
2 tablespoon olive oil
2 tablespoon mint
Directions
- Heat olive oil in a large, shallow pan over medium heat. When oil is hot, arrange asparagus evenly over the bottom of the pan. Cook for 2 to 3 minutes. Stir once. Continue cooking, stirring as needed, until bright green and tender, 6 to 8 minutes.
- Stir in mint, cook for about 30 seconds, and remove from heat. Squeeze lemon juice over asparagus and season with salt and pepper.
Details
Calories: 85.3
Carbohydrates: 5.9
Sodium: 0.0416mg
Fat: 6.9g
Protein: 2.7g
Oven-Baked Teriyaki Chicken Thighs
Oven-Baked Teriyaki Chicken Thighs
Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.
- Preparation Time: 10 min
- Cook Time: 40 min
- Total Time: 50 min
Ingredients
0.5 cup pineapple juice
0.5 cup reduced sodium soy sauce
3 tablespoon water
2 tablespoon rice vinegar
2 teaspoon cornstarch
1 teaspoon ginger root
1 clove garlic
1 teaspoon sesame seeds
Directions
- reheat the oven to 375 degrees F (190 degrees C).
- Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
- Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
- Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.
Details
Calories: 184
Carbohydrates: 5.6
Cholesterol: 0.07g
Sodium: 0.77390003mg
Fat: 8.3g
Protein: 20.4g
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