This pasta with potatoes and arugula is a quick, light recipe. And it is dietary, being cheese-free and with very little oil. Moreover, it is also suitable for younger children because it is devoid of strong flavors like garlic or onion, and it is so easy to make that I guarantee its success! 😃
I think it happens to everyone, like me, to be in a hurry to prepare lunch or dinner – while the hungry kids wait – to have few ideas, to open the fridge thinking ‘I must be quick,’ to have run out of essential things or forgotten to buy them… That’s what often happens to me!
Sometimes I solve it with a toast, other times with a quick couscous, but this time… I had my stock of arugula! 😄💪
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More recipes with arugula! Here they are: 👇
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz pasta (I used penne)
- 2 potatoes (or 1 large potato, the one I used weighed 11.6 oz)
- arugula (to taste, I used 2 handfuls)
- 0.7 oz almonds
- 1 tbsp extra virgin olive oil
- pepper ((optional))
Tools
- Pasta Pot
- Potato Peeler
- Food Chopper
Steps
I put the water to boil for the pasta (hot water, if you’re in a hurry 😉).
I peeled and diced the potatoes into fairly small cubes.
When the water boiled, I added the potatoes, waited for the water to re-boil, and about a minute later added the pasta.
👉 The cooking time for my penne was 10 minutes and since the potatoes also cook in about 10 minutes, I decided not to add pasta and potatoes at the same time to ensure the potatoes were well cooked (I don’t like undercooked potatoes).
While waiting for the pasta and potatoes to cook, I chopped the arugula and almonds in the mixer (dry).
I drained the pasta with potatoes and returned them to the pot, dressed them with a drizzle of oil, and added the arugula and almond mixture.
I mixed, adjusted the oil, and served immediately.
Finally, I ground some pepper directly onto the plates.
The beauty of this pasta with potatoes and arugula is that it turns out quite creamy despite the total absence of cheese and the little oil, and the credit goes all to the potatoes. 😋
Salt-Free Tips
If you’re interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce salt; your palate needs time to adjust and shouldn’t notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, nuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water; prefer cooking methods that preserve flavors (grill, foil, steam, microwave).
▫ Avoid bringing the saltshaker to the table!
▫ Occasionally allow yourself a break from the rules. It boosts morale and helps to persevere.
If you don’t want to, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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On the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter
