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Whole-Wheat Spaghetti with Arugula

Randy Mayor
Yield 4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese)
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.

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

Nutrition 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

How to Make It

  1. 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.