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

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Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

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.

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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.