Whole-Wheat Spaghetti with Arugula
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Ingredients
2 tablespoons olive oil, divided
¼ teaspoon ground red pepper flakes
2 garlic cloves, minced
1 cup chopped tomatoes
1 pound arugula, chopped (about 16 cups)
4 cups hot whole-grain spaghetti (about 8 ounces raw pasta)
1 ½ tablespoons red wine vinegar
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup (2 oz) grated fresh parmesan cheese
To make
When arugula leaves ripen in the summer heat, they become hot and spicy, as well as plentiful and cheap. Even when cooked, they have a distinct personality, combining well with whole grain spaghetti.
Heat 1 tablespoon of oil over medium-high heat in a roasting pan. Add the red pepper and garlic; simmer for 20 seconds. Add the tomatoes and arugula; saute for 2 minutes or until the arugula wilts. Spoon into a large bowl. Add 1 tablespoon of oil, vinegar, salt and black pepper to the spaghetti; mix well. Sprinkle with cheese.
Heat 1 tablespoon of oil over medium-high heat in a roasting pan. Add the red pepper and garlic; simmer for 20 seconds. Add the tomatoes and arugula; saute for 2 minutes or until the arugula wilts. Spoon into a large bowl. Add 1 tablespoon of oil, vinegar, salt and black pepper to the spaghetti; mix well. Sprinkle with cheese.
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Author:Admin
Published: 11/20/2023 10:33 PM
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