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Pasta with Arugula and Shaved Parmesan

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings

Ingredients

  • 2 1/4 cups chopped plum tomato
  • 1/4 cup chopped pitted kalamata olives
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 garlic cloves, minced
  • 4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)
  • 3 cups torn trimmed arugula
  • 2 ounces shaved fresh Parmesan cheese

Nutrition Information

  • calories 352
  • caloriesfromfat 28 %
  • fat 11.1 g
  • satfat 3.3 g
  • monofat 5.6 g
  • polyfat 1.2 g
  • protein 14.1 g
  • carbohydrate 49.8 g
  • fiber 3.1 g
  • cholesterol 10 mg
  • iron 3.1 mg
  • sodium 469 mg
  • calcium 240 mg

How to Make It

  1. Combine the first 7 ingredients in a large bowl. Add pasta and arugula, and toss gently. Place 2 cups pasta mixture in each of 4 bowls, and sprinkle with cheese.