Rachael Ray Parm Pasta Toss Minus Chicken

Ingredients
Salt
1 pound whole wheat penne
Black pepper
2 to 3 garlic cloves, finely chopped or grated
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmesan cheese

Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.

Cook onions with cooking spray until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven’t started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

Add the drained pasta and reserved starchy cooking water to the skillet with the tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.


Number of Servings: 8

Recipe submitted by SparkPeople user LIZZIEMAGGIEP.