Whole-Wheat Spaghetti with Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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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