Description
Autumn Persimmon Arugula Pasta is a vibrant and flavorful dish that captures the essence of fall. With tender pasta tossed in a rich olive oil dressing, sweet persimmons, and peppery arugula, this recipe is not just a meal but an experience. Perfect for cozy dinners or festive gatherings, it combines fresh ingredients to create a delightful balance of textures and flavors.
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 2 ripe persimmons, sliced
- 4 cups fresh arugula
- 3 tbsp extra virgin olive oil
- ? cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve ? cup of pasta water before draining.
- In a skillet over medium heat, add olive oil and saut? arugula for about 2 minutes until wilted.
- Add cooked pasta and sliced persimmons to the skillet, tossing gently with reserved pasta water until well combined.
- Season with salt, pepper, and top with grated Parmesan cheese.
- Serve immediately, drizzling with extra olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Saut?ing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 420
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg