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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Ingredients

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Directions

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  • 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.

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  • 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; 12 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 6 mg cholesterol; 424 mg sodium. 540 mg potassium; 53 g carbohydrates; 4 g fiber; 6 g sugar; 13 g protein; 1603 IU vitamin a; 21 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 157 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 3 mg iron;

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