Spaghetti with Tomatoes & Arugula
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
|
|
| 2 | cups |
arugula (roquette)
chopped |
|
| 6 | each |
shallots
chopped |
*
|
| 4 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 473 | ml |
arugula (roquette)
chopped |
|
| 6 | each |
shallots
chopped |
*
|
| 4 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
tomatoes
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red pepper flakes
to taste |
*
|
Directions
Cook the pasta until almost al dente; add the arugula, cook for a few moments and then drain.
Meanwhile, lightly sauté the shallots or garlic in the olive oil.
Add the tomatoes.
Cook over high heat until the sauce thickens, then season with the salt and hot pepper flakes or cayenne.
Toss the pasta and arugula with the tomato sauce and serve immediately.
