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Recipe details
Warm Ruffled Lasagne, Tomato and Parmesan Salad
A warm salad of tender fresh ruffled lasagne ribbons, softened tomatoes, chickpeas, arugula and Parmesan, finished in a garlicky olive-oil tomato mixture.
≈ 99 kcal/100 g · ≈ 245 kcal/serving
30 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in90 g · three sheets, each about 10 x 15 cm and 1 mm thick
ripe tomatoes, diced180 g
Parmesan, finely grated20 g
cooked chickpeas, drained50 g
arugula30 g
olive oil15 ml
water for boiling pasta1,000 ml
garlic, minced3 g
fine salt1 g
black pepper0.5 g
Cookware and utensils
large pot
colander
large skillet
cutting board and knife
tongs
Directions
01
Bring the water to a boil in the large pot and add the salt.
Products
water for boiling pasta — 1,000 ml; fine salt — 1 g
Action
boil
Time
5 min
Temperature
boiling water
02
Cook the fresh lasagne sheets in the boiling water until tender but still structured, about 3 minutes, turning gently with tongs.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
cook
Time
3 min
Temperature
boiling water
03
Lift the sheets onto the cutting board with tongs and let them drain for 2 minutes.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
drain
Time
2 min
Temperature
warm
04
Heat the olive oil in the skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat, about 175°C/350°F
05
Sauté the garlic in the oil for 30 seconds.
Products
garlic, minced — 3 g; olive oil — 15 ml
Action
sauté
Time
1 min
Temperature
medium heat
06
Add the tomatoes, chickpeas and black pepper, and simmer until the tomatoes soften and release juice, about 6 minutes
Products
ripe tomatoes, diced — 180 g; cooked chickpeas, drained — 50 g; black pepper — 0.5 g
Action
simmer
Time
3 min
Temperature
gentle simmer
07
Add the tomatoes, chickpeas and black pepper, and simmer until the tomatoes soften and release juice, about 6 minutes
Products
ripe tomatoes, diced — 180 g; cooked chickpeas, drained — 50 g; black pepper — 0.5 g
Action
simmer
Time
3 min
Temperature
gentle simmer
08
Cut the drained lasagne sheets into broad ribbons.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
cut
Time
3 min
Temperature
warm
09
Fold the pasta ribbons and arugula into the tomato mixture and warm for 2 minutes.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick; arugula — 30 g
Action
fold
Time
2 min
Temperature
hot throughout
10
Transfer the salad to a bowl and sprinkle it with Parmesan.
Products
Parmesan, finely grated — 20 g
Action
finish
Time
1 min
Temperature
hot serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
