Pasta with Cherry Tomatoes and Arugula
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pint cherry tomatoes, halved if small, quartered if large1 plump garlic clove, minced or put through a press (more to taste)1/4 tsp coarse salt1 teaspoon balsamic vinegar (optional)1 cup arugula leaves, coarsely chopped1 tablespoon slivered or chopped fresh basil2 tablespoons extra virgin olive oil3/4 pound penne, fusille, farfalle, or orecchiette1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Yield Makes 4 servings
Advance preparation:
You can make the tomato and arugula mixture a few hours ahead.
Number of Servings: 4
Recipe submitted by SparkPeople user NANCYGIRL1.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Yield Makes 4 servings
Advance preparation:
You can make the tomato and arugula mixture a few hours ahead.
Number of Servings: 4
Recipe submitted by SparkPeople user NANCYGIRL1.
Nutritional Info Amount Per Serving
- Calories: 418.5
- Total Fat: 9.9 g
- Cholesterol: 3.6 mg
- Sodium: 239.4 mg
- Total Carbs: 67.7 g
- Dietary Fiber: 8.3 g
- Protein: 13.2 g
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