Pastasotto (Pasta Risotto) with Arugula and Cherry Tomatoes

Indulge in my Pasta Risotto with Arugula and Tomatoes! This unique pasta dish is made risotto style by toasting the penne pasta to a delicious nut-brown in the skillet before slowly adding white wine, tomato passata and broth!  

Ok, guys, I guess this is the moment when you ask: what the heck is a Pastasotto?! Well, basically it's a risotto but made with pasta! Amazing, right?

I had never heard of a risotto made from pasta before and when I saw a recipe for pasta risotto using penne pasta I was so intrigued  I knew I had to try it ASAP. The results?

This pasta risotto is easier than any risotto I've ever made and it requires way less attention and skills. Which is very practical when you don't want to slave away in the kitchen.

Did I mention that pasta risotto also tastes really good?  The penne pasta melts in your mouth and you will simply love it! This easy pasta risotto is definitively a meal I'll cook again!

If you tried this Pasta Risotto recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

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Pasta Risotto with Arugula and Cherry Tomatoes

Indulge in my Pasta Risotto with Arugula and Tomatoes! This unique pasta dish is made risotto style by toasting the penne pasta to a delicious nut-brown in the skillet before slowly adding white wine, tomato passata and broth!  

Course Main Course

Cuisine Italian

Keyword arugula, easy, feta, Italian, pasta, risotto

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Calories 359 kcal

Ingredients

• ½ tablespoon olive oil
• 1 small onion chopped
• 2 cups uncooked penne I used rigatoni
• ¼ cup dry white wine
• ½ cup tomato passata or crushed tomatoes
• 2 cups fat-free chicken stock
• 1 ½ cups cherry tomatoes halved
• 1 ½ cups arugula
• ¾ cup reduced fat feta crumbled

Instructions

1. Heat olive oil on medium heat in a non-stick skillet. Cook onions for about 1 minutes, then add raw pasta and cook 30 seconds without browning them.

2. Deglaze the skillet with wine and add tomato passata. Add stock, one cup at a time, until the liquid is almost evaporated. Be gentle with the pasta and try not to break the penne noodles.

3. When pasta is cooked through (you'll need to taste them), add arugula, cherry tomatoes and mix to combine. Sprinkle with feta and serve immediately.

Recipe Notes

Recipe from L'Atelier des Chefs

Nutrition Facts

Pasta Risotto with Arugula and Cherry Tomatoes

Amount Per Serving (1 /4th)

Calories 359 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 523mg23%

Potassium 546mg16%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 6g7%

Protein 15g30%

Vitamin A 705IU14%

Vitamin C 18.1mg22%

Calcium 184mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

If you're more into the 'real' thing, check my article on how to make a creamy restaurant-like risotto {video & step by step recipe}