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Spaghetti with Tomatoes & Arugula

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Submitted by cairo_2002

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G SPAGHETTI
2 473
CUPS ML ARUGULA (ROQUETTE)
chopped
6 6
EACH EACH SHALLOTS
chopped *
4 4
EACH EACH GARLIC CLOVES
chopped
2 3E+1
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML TOMATOES
chopped
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 519 15% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 20%
Sugars g
Protein 33g
Vitamin A 21% Vitamin C 27%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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