Whole-Wheat Spaghetti with Arugula

Whole-Wheat Spaghetti with Arugula
Photo by Randy Mayor


  • 4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil, divided
  • 1 ½ tablespoons red wine vinegar
  • ½ teaspoon freshly ground black pepper
  • 1 pound arugula, trimmed and torn (about 16 cups)
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • + 3 more ingredients
    • 1 cup chopped tomato
    • ¾ teaspoon salt
    • 2 garlic cloves, minced

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.

View full recipe at My Recipes


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