This is the Fusilli with Baby Arugula and Old Cheddar recipe.
- Prep: 10 min
- Cooking: 10 min
- 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
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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.
Use diced or crumbled Canadian Feta cheese instead of Canadian Old Cheddar, and spice things up by adding 1/4 tsp (1 mL) of hot pepper flakes.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||34 % / 371 mg|
|Vitamin C:||42 %|