Whole-Wheat Spaghetti with Arugula

As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.

Yield: 4 servings (serving size: 1 1/2 cups pasta and 2 tablespoons cheese)

Ingredients

• 2  tablespoons  olive oil, divided
• 1/4  teaspoon  crushed red pepper
• 2  garlic cloves, minced
• 1  cup  chopped tomato
• 1  pound  arugula, trimmed and torn (about 16 cups)
• 4  cups  hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
• 1 1/2  tablespoons  red wine vinegar
• 3/4  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese

Preparation

Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

Nutritional Information

Calories:

347 (30% from fat)

Fat:

11.6g (sat 4.3g,mono 6.1g,poly 0.7g)

Protein:

17.5g

Carbohydrate:

41.6g

Fiber:

8.2g

Cholesterol:

10mg

Iron:

4.4mg

Sodium:

705mg

Calcium:

322mg