Sautéed Arugula and Tomatoes with Cheese and Pine Nuts
3
Points®
Total time: 20 min • Prep: 8 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Here's a lovely way to enjoy fresh greens. For bolder flavour, swap feta for the goat cheese.
Ingredients
Pine nuts
¼ cup(s)
Olive oil
2 tsp(s), extra virgin
Grape tomatoes
4 cup(s)
Garlic
1 clove(s), large, minced
Arugula
10 oz
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), freshly ground, or to taste
Soft-type goat cheese
2 oz, crumbled (about 1/2 cup)
Instructions
1
Place pine nuts in a large nonstick skillet and set over medium heat; cook, tossing occasionally, until lightly toasted, about 2 minutes. Remove from skillet and set aside.
2
Heat oil in same skillet over medium-high heat. Add tomatoes and cook, tossing occasionally, until skins are lightly charred and start to split, pressing down with back of a spoon a few times, about 6 to 10 minutes.
3
Add garlic; cook, stirring, until fragrant, about 1 minute.
4
Add arugula; cook, tossing with tongs, just until wilted, about 1 minute. Sprinkle with salt and pepper; toss. Spoon arugula mixture into a serving bowl; sprinkle with cheese and pine nuts.
5
Serving size: 150 ml (2/3 cup).
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