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Ingredients
| pasta (mostaccioli): 5 oz |
| onions: 1 |
| garlic: 2 cloves |
| olive oil: 1 tsp |
| red tomatoes: 6 |
| black pepper: 1/2 tsp (& salt) |
| red pepper flakes: 1/4 tsp |
| spinach: 4 cups |
| almonds (ground): 1/4 cup |
| parmesan cheese (grated): 1/4 cup |
Fresh tomato and arugula pasta
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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