Pasta With Tomatoes And Arugula
Updated January 31, 2023
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
6 ounces Vidalia or other sweet onion
1 tablespoon olive oil
3 medium-large, ripe field tomatoes
2 bunches arugula (1 ¼ cups)
12 ounces penne, fusilli, rigatoni or similar pasta
⅛ teaspoon salt, optional
Freshly ground black pepper
Nutritional analysis per serving (3 servings)
95 grams carbs; 505 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 6 grams fiber; 117 milligrams sodium; 17 grams protein; 9 grams sugar
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.
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Preparation
- 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.
Private Notes
Comments
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?