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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light AUGUST 2000

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

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.

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
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Whole-Wheat Spaghetti with Arugula recipe

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