Pasta with Arugula and Shaved Parmesan

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 28%
  • Fat: 11.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 14.1g
  • Carbohydrate: 49.8g
  • Fiber: 3.1g
  • Cholesterol: 10mg
  • Iron: 3.1mg
  • Sodium: 469mg
  • Calcium: 240mg

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

Preparation

  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.
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