Spaghetti with Tomatoes& Arugula
Yield
4 servingsPrep
25 minCook
30 minReady
55 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 | cloves |
garlic
chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red pepper flakes
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
|
|
| 473 | ml |
arugula (roquette)
chopped |
|
| 6 | each |
shallots
chopped |
*
|
| 4 | cloves |
garlic
chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
tomatoes
chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
red pepper flakes
|
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
Directions
Cook the pasta until almost al dente; add the arugula, cook for a few moments 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.
VARIATIONS: Add the arugula to the tomato sauce rather than the pasta.
Use wholewheat pasta instead of spaghetti and broccoli tops instead of the arugula.
This will need more red pepper flakes.
Finish with a sprinkling of fresh herbs such as basil or oregano.
