Arugula is a spicy little green that gives this fresh tomato pasta a peppery bite. For a more mellow flavor use spinach instead of arugula.

Source: Midwest Living

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain; keep warm.

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  • Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.

  • To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.

Fresh Tomato and Arugula Pasta with Chicken:

Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula. Per 1-1/2 cups: 495 cal., 17 g total fat (4 g sat. fat), 69 mg chol., 53 g carbo., 4 g fiber, 34 g pro.Daily Values: 34% vit. A, 36% vit. C, 12% calcium, 23% ironExchanges: 2 Vegetable, 3 Starch, 1/2 High-Fat Meat, 2 1/2 Lean Meat, 1/2 Fat

Nutrition Facts

362 calories; fat 12g; cholesterol 6mg; saturated fat 3g; carbohydrates 53g; mono fat 5g; poly fat 3g; insoluble fiber 4g; sugars 6g; protein 13g; vitamin a 1603.5IU; vitamin c 21.3mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.1mg; vitamin b6 0.2mg; folate 157.2mcg; vitamin b12 0.1mcg; sodium 424mg; potassium 540mg; calcium 111.1mg; iron 3.4mg.
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