Pasta with Tomato, Kalamata Olives and Arugula
Courtesy of Wheat Foods Council
Servings: 4
Prep Time: 10 Min.
Cook Time: 14 Min
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
* 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.
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;