Pasta with Arugula and Tomatoes
Pasta with Arugula and Tomatoes brings together juicy cherry tomatoes, peppery greens, and a garlicky olive oil pan sauce for a lively, summery bite. The tomatoes soften and sweeten in the skillet while the arugula wilts just enough, creating a bright, balanced dish that’s great for warm evenings or a quick weeknight dinner. Finish with Parmesan for a savory lift.
- Prep5 mins
- Cook20 mins
- Serves3
- DifficultyEasy
- 1
Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until slightly firm, about 12 minutes. Drain.
- 2
Meanwhile, warm olive oil in a skillet over medium-low heat and cook the garlic until translucent and fragrant, about 2 minutes. Add the cherry tomatoes. Raise the heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- 3
Take the skillet off the heat and stir in the arugula. Toss in the cooked spaghetti and drizzle with olive oil. Serve right away with Parmesan cheese.
- Calories 624.46 kcal High
- Protein 16.38 g Good Source
- Carbs 95.74 g Moderate
- Total Fat 20.39 g High
- Saturated Fat 3.28 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 3.64 mg Low Source
- Sodium 103.6 mg Low Source
- Fiber 8.45 g Good Source
- Sugar 6.88 g Moderate
- Added Sugar 0.07 g Low Source
- Calcium 453.69 mg Good Source
- Iron 5.93 mg Good Source
- Potassium 374.22 mg Low Source
- Vitamin A 202.51 mcg_rae Good Source
- Vitamin C 41.86 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄