Fusilli with Baby Arugula and Old Cheddar

Name: Fusilli with Baby Arugula and Old Cheddar
Yield: 4 servings
Ingredients: 4 cups (1 L) fusilli; 1 tbsp (15 mL) butter; 1 tbsp (15 mL) extra virgin olive oil; 1 cup (250 mL) carrots julienned; 2 garlic cloves minced; 1 diced onion; 1/2 tsp (2 mL) dried or fresh thyme; Salt and pepper to taste; 1 can 28 oz (796 mL) diced tomatoes including juice; 1/2 tsp (2 mL) sugar; 4 cups (1 L) baby arugula; 1 cup (250 mL) cubed Canadian Old Cheddar cheese

This is the Fusilli with Baby Arugula and Old Cheddar recipe.

Prep: 10 min
Cooking: 10 min

Yields 4 servings

fusilli with baby arugula and old cheddar

Ingredients

4 cups (1 L) fusilli
1 tbsp (15 mL) butter
1 tbsp (15 mL) extra virgin olive oil
1 cup (250 mL) carrots julienned
2 garlic cloves minced
1 diced onion
1/2 tsp (2 mL) dried or fresh thyme
Salt and pepper to taste
1 can 28 oz (796 mL) diced tomatoes including juice
1/2 tsp (2 mL) sugar
4 cups (1 L) baby arugula
1 cup (250 mL) cubed Canadian Old Cheddar cheese

READY FOR REWARDS?

Preparation

In a large pot of boiling salted water, cook fusilli according to package directions until al dente. Drain well and return to pot.

Meanwhile, in a large skillet, melt butter over medium-high heat and add oil. Add carrots, garlic, onion, thyme, pinch of salt and 1/4 tsp (1 mL) pepper. Sauté for 4 minutes or until onion is tender. Add tomatoes and sugar (if using). Bring to a boil. Reduce heat and simmer for 4 minutes or until thickened slightly.

Add sauce and arugula to pasta and toss well to coat. Spoon pasta into serving bowl and top with Canadian Old Cheddar cheese.