Whole-Wheat Spaghetti with Arugula Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 cup chopped tomato
1 pound arugula, trimmed and torn (about 16 cups)
4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
1 1/2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions
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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