Whole Wheat Spaghetti with Arugula

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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 Tbsp. olive oil
  • 2 minced garlic cloves
  • 1 c. chopped tomato(es)
  • 1 lb. chopped arugula
  • 4 c. cooked whole wheat spaghetti
  • 1 1/2 Tbsp. red wine vinegar
  • 3/4 tsp. salt
  • black pepper to taste
  • 1/2 c. Parmesan cheese
Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add garlic; sauté 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: 8 servings
Serving Size: 1 serving (1/8 of recipe) is 1 oz grain and 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Cooking Light
Recipe Information:  Whole Grain-Rich  Vegetables- Dark Green