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This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Ingredients
- 10 ounces spaghetti
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- salt and freshly ground black pepper to taste
- 1 (5 ounce) package arugula, torn
- 2 tablespoons shaved Parmesan cheese, or more to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
Step 3
Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 555 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat3g | 17% |
| Cholesterol3mg | 1% |
| Sodium131mg | 6% |
| Total Carbohydrate77g | 28% |
| Dietary Fiber5g | 18% |
| Total Sugars4g | |
| Protein16g | |
| Vitamin C27mg | 133% |
| Calcium140mg | 11% |
| Iron4mg | 24% |
| Potassium613mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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