Autumn Persimmon Arugula Pasta Recipe
Indulge in the flavors of fall with this vibrant Autumn Persimmon Arugula Pasta, combining sweet persimmons and peppery arugula in a quick and delightful dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (farfalle or penne)
- 2 ripe persimmons, sliced
- 4 cups fresh arugula
- 3 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Persimmons: Slice the ripe persimmons into thin wedges.
- Sauté the Arugula: In a large skillet over medium heat, drizzle olive oil. Add arugula and sauté for about 2 minutes until just wilted but still vibrant green.
- Combine Ingredients: Add drained pasta and sliced persimmons to the skillet. Gently toss everything together until well combined. Season with salt and pepper to taste.
- Serve with Parmesan: Plate the pasta and sprinkle generously with freshly grated Parmesan cheese. Drizzle with additional olive oil if desired.
- Enjoy: Serve immediately, savoring this delightful autumn dish.
Nutrition
- Serving Size: 1 plate (approximately 320g)
- Calories: 450
- Sugar: 6g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg