|
Pasta with Tomato, Kalamata Olives and Arugula
 Courtesy of Wheat Foods Council
 
Servings: 4
Prep Time: 10 Min. Cook Time: 14 Min What you need:
* 2 1/4 c. chopped plum tomatoes
* 1/4 c. chopped pitted Kalamata olives * 1 1/2 Tbsp. olive oil * 1/4 tsp. salt * 1/4 tsp. ground black pepper * 2 garlic cloves, minced * 6 c. hot cooked whole-wheat fusilli or penne pasta * 3 c. baby arugula * 2 oz. shaved fresh pecorino Romano cheese What to do:
1. Combine first 6 ingredients in a large bowl. Add hot pasta and arugula. Toss gently.
2. Divide pasta mixture among 4 bowls, and sprinkle with cheese. * Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use. Nutritional information:
Calories: 386; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 45g; Fiber: 6g; Protein: 14g; Sodium: 587mg;
|
|