StirCrazy! Farfalle, fennel, arugula, orange

[Guest guest]

just a few of my favorite flavors in this recipe. I will try this.

 

 

* Exported from MasterCook *

 

Farfalle with Fennel and Arugula

 

Recipe By :Susan Jane Cheney, Stir Crazy (1998)

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon kuzu powder

2 teaspoons cold water

2 teaspoons prepared stone-ground mustard

1/2 cup fresh orange juice

1/4 cup balsamic vinegar

1 teaspoon salt -- to taste

4 cups arugula -- torn into bite-sized pieces

4 teaspoons extra-virgin olive oil

1 large red onion; sliced lengthwise -- into thin crescents

4 large cloves garlic -- minced

2 cups thinly sliced fennel bulb

2 tablespoons minced fresh sage

3/4 pound farfalle -- cooked al dente

Freshly ground black pepper -- to taste

1 navel orange -- peeled and sectioned

 

Combine the kuzu (kudzu or cornstarch) and water in a small bowl and set aside

until dissolved, about 2 minutes. Whisk in the mustard, orange juice, balsamic

vinegar, and 1 teaspoon salt.

 

Divide the arugula among four large plates.

 

Set the wok over medium-high heat. Pour the oil around the rim and swirl it to

coat the pan. Add the onion and stir-fry for about 2 minutes. Gradually add the

garlic, fennel, and sage and continue stir frying for several minutes, until the

fennel is crisp-tender. Add the cooked pasta and toss well.

 

Reduce the heat to medium-low and pour in the orange juice mixture. Stir gently

but constantly until the ingredients are coated evenly with slightly thickened

sauce. Season with black pepper. Add more salt if needed. Serve immediately on

the arugula and garnish each serving with a few orange sections.

 

Source:

" Chapter: Oodles of Noodles "

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Per Serving (excluding unknown items): 428 Calories; 6g Fat (13.4% calories from

fat); 13g Protein; 80g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 600mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1

Fat; 0 Other Carbohydrates.

 

NOTES : This piquant main dish, combining sliced red onion and fennel bulb with

pasta butterflies or bows in an orange balsamic vinaigrette, all laced with

sage, derives from one of my favorite winter salads. Use a fruity-flavored fresh

sage if you can find it. Toss in some pomegranate seeds at the end for an

extra-festive color and flavor touch. [Calories: 354; Total fat: 6 g; Protein: 9

g; Carbohydrates: 65 g; Cholesterol: 0 g; Sodium: 665 mg]

 

Nutr. Assoc. : 439 0 943 0 0 0 0 0 4288 0 26098 1302 4363 0 1014

 

 

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