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

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.

Recipe by Cooking Light August 2000


Credit: Randy Mayor

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

347 calories; calories from fat 30%; fat 11.6g; saturated fat 4.3g; mono fat 6.1g; poly fat 0.7g; protein 17.5g; carbohydrates 41.6g; fiber 8.2g; cholesterol 10mg; iron 4.4mg; sodium 705mg; calcium 322mg.