• 2 Ratings

This red, white, and green pasta recipe will entice patriotic Italians, or anyone else who's hungry. The fresh tomatoes are quick-cooked with peppery arugula and topped with tangy Gorgonzola cheese.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula, watercress, or spinach and heat just until greens are wilted.

Instructions Checklist
  • To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 main-dish servings.

Nutrition Facts

352 calories; 11 g total fat; 2 g saturated fat; 3 mg cholesterol; 610 mg sodium. 54 g carbohydrates; 2 g fiber; 12 g protein; 124 RE vitamin a; 24 mg vitamin c; 61 mg calcium; 5 mg iron;


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0