|
WHOLE-WHEAT
SPAGHETTI WITH ARUGULA
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.
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 (2 ounces) grated fresh Parmesan
cheese
|
 |
Heat
1 tablespoon oil over medium-high heat in a Dutch
oven. Add red pepper and garlic; sauté
20 seconds. Add tomato and arugula; sauté
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.
Serves
4.
1
Serving - 1 1/2 cups pasta and 2 tablespoons cheese:
Calories: 347 (Cal. from fat: 30%), Fat: 11.6g
(Saturated: 4.3g), Cholesterol: 10mg, Sodium:
705mg, Carbohydrate: 41.6g, Protein: 17.5g.
[Cooking
Light, August 2000]
|
