Farfalle with Wilted Frisée and Burst Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 cup freshly grated parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon peel
- 2 large garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 1/2 pints cherry tomatoes
- Carbohydrate 48 g(16%)
- Cholesterol 27 mg(9%)
- Fat 18 g(28%)
- Fiber 4 g(16%)
- Protein 12 g(24%)
- Saturated Fat 8 g(38%)
- Sodium 150 mg(6%)
- Calories 399
Preparation Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
Preparation Heat oil in heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper. Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta to skillet with tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
