Pasta With Tomatoes And Arugula
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 servings
- 6ounces Vidalia or other sweet onion
- 1tablespoon olive oil
- 3medium-large, ripe field tomatoes
- 2bunches arugula (1¼ cups)
- 12ounces penne, fusilli, rigatoni or similar pasta
- ⅛teaspoon salt, optional
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
505 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 17 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
For the pasta, bring water to a boil in a covered pot.
- Step 2
Chop onion finely and saute in oil in nonstick pan until very soft.
- Step 3
Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
- Step 4
Wash, trim and dry the arugula and chop coarsely.
- Step 5
Cook pasta according to package directions.
- Step 6
Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.
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Douglas Branch
Tasty, easy. Improved, I thought, by the addition of red pepper flakes and Italian seasoning. Tomatoes wee out of season. Canned worked nicely. And why not sprinkle with Parmesan?
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