Whole-Wheat Spaghetti With Arugula

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* Exported from MasterCook *

 

Whole-Wheat Spaghetti With Arugula

 

Recipe By : Cooking Light Magazine, August 2000, page 144

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- divided

1/4 teaspoon crushed red pepper

2 garlic cloves minced

1 cup chopped tomato

1 pound arugula -- trimmed and torn

(about 16 cups)

4 cups hot cooked whole-wheat spaghetti

(about 8 ounces uncooked pasta)

1 1/2 tablespoons red wine vinegar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated fresh Parmesan cheese -- (2 ounces)

 

As they mature in the summer's heat, arugula leaves get hot and spicy as

well as plentiful and cheap. Even when cooked, they have an assertive

personality, a good match for the whole-wheat spaghetti.

 

1. Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red

pepper and garlic, saute 20 seconds. Add tomato and arugula, saute 2

minutes or until arugula is wilted. Spoon into a large bowl. Add 1

tablespoon oil, spaghetti, vinegar, salt and black pepper; toss

well. Sprinkle with cheese.

 

Yield 4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese).

 

CALORIES 347 (30% from fat); FAT 11.6 g (sat 4.3g, mono 6.1g, poly 0.7g);

PROTEIN 17.5 g; CARB 41.6 g; FIBER 8.2 g; CHOL 10 mg; IRON 4.4 mg; SODIUM

705 mg; CALC 322mg

 

 

 

 

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