Vegetarian Farfalle with arugula from mum’s garden… A quick weekday meal !

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Back to the weekday routine and a quick easy meal for today. This pasta is so simple yet delicious and I use a mix of cooked and uncooked ingredients. I like using farfalle with this dish as they do not become soggy and this pasta is also wonderful as a salad if you have left overs.

Zucchini are in season on the island and very cheap in the market and I used arugula that mum grows. The local variety has a stronger taste and aroma than what you are probably used to. The leaves are larger and tougher but I chop it and stir it into the pasta at the very end and it has a ‘bite’ both in texture and flavor !

With 10 minutes start to finish prep time and ready to eat, you will need

Farfalle 1 pkt of 1 lb or 454g, I use Barilla
2 cloves garlic, minced or finely chopped
8 zucchini, chopped into medium chunks
4 large tomatoes, chopped with skin ok
4 cups arugula, chopped roughly
150g goats cheese, chopped up, I use the local fresh goats cheeselets
Sea Salt and freshly ground pepper
Olive oil

Prepare the pasta by following the instructions on the pack. Do not overcook.
Wile the pasta is cooking, sautรฉ the garlic on low heat otherwise it will burn for a minute or two. Add the chopped zucchini and keep stirring. I like them cooked on the outside but still crisp inside.

Drain the pasta and place in a large container. Stir in the zucchini and garlic mix. Add the tomatoes, arugula and goats cheese and stir through gently ,asking sure you do not break the cheese up. Season with some sea salt, a drizzle of virgin olive oil and lots of freshly ground pepper. Serve immediately but leftovers are wonderful as a pasta salad.

And mum’s arugula, crisp and tangy, straight from the garden into the pan, there is a new flavor called freshness !

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