Arugula & Tomato Pasta

Pasta: go to & quick and easy.

There are so many ways to do pasta, but so often we find ourselves going to the same recipes. No no no – not this time! I pulled out my Pasta and Sauces cookbook from the  Prevention Magazine’s Quick & Healthy Low-Fat Cooking cook-book. I do not even know where I got this cookbook from! I am assuming that years ago my mom got one of those “free” offers (you know, the ones where you send in the info and then they try to rope you into buying more but even if you don’t you get to keep the ‘free gift’) I’m very glad that mom (assumingly) got this book years ago since we often used it for pasta inspiration when I was growing up & now that I am always looking for healthy tasty recipes I find myself returning to this book 🙂

This pasta is quick and easy & tastes so fresh (even though you can use some canned products). If you use those canned items the only thing  you need to buy fresh is your scallions (which I always have) and arugula (or watercress) so its really budget friendly too if you stock up on sale items (yay – go sales!) Whip this up the next time you are short of time: enjoy!

Arugula & Tomato Pasta

  • 1 cup water
  • 1 oz (1/2 cup) sun-dried tomatoes (not packed in oil for a healthier option)
  • 2 t olive oil
  • 6 thinly sliced scallions
  • 3 minced cloves garlic
  • 3 large ripe tomatoes (1.5 lbs) coarsely chopped OR 1 medium can diced tomato
  • 1/4 t salt
  • 1/4 t crushed red peppers
  • 8 oz spaghetti
  • 1 bunch watercress or arugula (washed & tough stems removed)
  • < 1 T grated parmesan

Boil your water and your dried tomatoes. Once boiling remove from the heat and let stand for about 5 minutes, until soft. Drain & cool then cut into small pieces.

Bring your pasta water up to a boil. Heat a skillet over high heat with your olive oil. Add the scallions & garlic and saute for a minute or so until scallions have wilted. Stir in all your tomatoes, salt & red pepper and cook until juices from tomatoes have released (fresh) and the juices just come to a boil. Reduce your heat to medium then cover and simmer (stir occasionally) for about 10 minutes.

While your sauce cooks – cook your pasta according to package directions for al dente pasta. Drain your pasta. Place your arugula/watercress into a [warmed] serving bowl. Add your pasta then the sauce. Toss to mix all ingredients together and wilt the greens. Top with some fresh parmesan & enjoy!

And I leave you with a question: what is your favorite (not just sauce & pasta) quick go-to pasta recipe!?


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