Pasta with Cherry Tomatoes and Arugula
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pasta with Cherry Tomatoes and Arugula calories by ingredient
Introduction
Quick and easy pasta dish. Great in summertime. Can be eaten cold or warm. Quick and easy pasta dish. Great in summertime. Can be eaten cold or warm.Number of Servings: 4
Ingredients
-
1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
1/4 tsp coarse salt
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound penne, fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)
Directions
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.