Whole-Wheat Spaghetti with Arugula

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.5g
  • Carbohydrate: 41.6g
  • Fiber: 8.2g
  • Cholesterol: 10mg
  • Iron: 4.4mg
  • Sodium: 705mg
  • Calcium: 322mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole-Wheat Spaghetti with Arugula Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy