Whole-Wheat Spaghetti with Arugula

Whole-Wheat Spaghetti with Arugula Recipe
Randy Mayor
As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.

Yield:

4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 30 %
Fat 11.6 g
Satfat 4.3 g
Monofat 6.1 g
Polyfat 0.7 g
Protein 17.5 g
Carbohydrate 41.6 g
Fiber 8.2 g
Cholesterol 10 mg
Iron 4.4 mg
Sodium 705 mg
Calcium 322 mg

Ingredients

2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 cup chopped tomato
1 pound arugula, trimmed and torn (about 16 cups)
4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
1 1/2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

Note:

August 2000
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