
1. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula and/or spinach; heat just until greens are wilted.
3. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
4. Fresh Tomato and Arugula Pasta with Chicken: Prepare as above but stir 2 cups chopped deli roasted chicken into tomato mixture along with arugula.
Per 1-1/2 cups: 495 cal., 17 g total fat (4 g sat. fat), 69 mg chol., 53 g carbo., 4 g fiber, 34 g pro.
Daily Values: 34% vit. A, 36% vit. C, 12% calcium, 23% iron
Exchanges: 2 Vegetable, 3 Starch, 1/2 High-Fat Meat, 2 1/2 Lean Meat, 1/2 Fat
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I made this with mostaccioli, spinach and gorgonzola and it came out great. Very tasty and easy to put together. Didn't have time to toast the almonds. Will do so next time. A definite repeat
1/16/2010 02:05:39 PM Report Abuse