Rating: 3.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 2
  • 5 star values: 2

This easy dish is comforting for weeknights or a casual dinner with friends.

Steven Petusevsky
Recipe by Cooking Light September 2007

Gallery

Randy Mayor

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; drizzle with oil, tossing to coat.

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  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 1 minute or until garlic begins to brown. Add pasta mixture, tomatoes, pepper, and beans; cook 2 minutes, stirring constantly. Stir in arugula, basil, rind, juice, and salt; cook 1 minute or until arugula wilts. Spoon 1 1/2 cups pasta mixture into each of 6 shallow bowls; top each serving with 2 1/2 teaspoons pine nuts and 2 teaspoons cheese. Serve immediately.

Nutrition Facts

438 calories; calories from fat 25%; fat 12.2g; saturated fat 2g; mono fat 4.7g; poly fat 3.2g; protein 16.2g; carbohydrates 68.2g; fiber 5.5g; cholesterol 3mg; iron 4.4mg; sodium 623mg; calcium 132mg.
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