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Pasta Rosa-Verde recipe

This simple pasta dish features fresh tomatoes,peppery arugula and tangy gorgonzola cheese.

Recipe: Pasta Rosa-Verde

8 ounces dry ziti or mostaccioli pasta1 medium onion, thinly sliced2 garlic cloves, finely minced1 tablespoon olive oil4 to 6 medium-sized ripe tomatoes (preferablyromas), seeded and coarsely chopped1 teaspoon salt1/2 teaspoon freshly ground black pepper1/4 teaspoon crushed red pepper (optional)3 cups arugula, watercress, and/or spinach,coarsely chopped1/4 cup pine nuts or slivered almonds,toasted2 tablespoons crumbled Gorgonzola or otherblue cheese

  • Cook pasta according to package directions.Drain; keep warm.
  • Meanwhile, for sauce, in a large skilletcook the onion and garlic in hot olive oil over medium heat untilonion is tender.
  • Add tomatoes, salt, black pepper, and,if desired, red pepper. Cook and stir over medium-high heat about2 minutes or until the tomatoes are warm and release some oftheir juices.
  • Stir in Arugula, watercress, and/or spinach.Heat just until greens are wilted.
  • Arrange the pasta in individual bowls.Spoon the sauce over the pasta. Sprinkle with toasted pine nutsor almonds and Gorgonzola or other blue cheese.

    Makes 4 servings.


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  • Comments

    1 Comment


    This is the best salsa verde recipe I have ever made. We had this last night with our tacos My family gobbled it up. I will be making this for years to come. Thanks for sharing this wonderful recipe. Great flavor, fairly easy. I used Poblanos rather than Anaheim, tastier pepper. Turned out a little thinner than we are used to. I ll use less broth next time. Any ideas on how to thicken?

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