Rotini with Arugula, Tomatoes & Olives
If you prefer a less peppery flavor; substitute fresh spinach for the arugula.
Ingredients 8 ounces dried corkscrew macaroni (rotini) or medium shell macaroni
3 cloves garlic, minced
¼ teaspoon crushed red pepper
2 tablespoons olive oil
3 to 4 cups torn arugula
¼ teaspoon salt
2 medium plum tomatoes, chopped
1 cup pitted nicoise or kalamata olives, halved
2 tablespoons snipped fresh parsley
¼ cup grated Parmesan cheese (1 ounce)
Instructions Cook pasta according to package directions.
Drain pasta. Return to pan. Cover; keep warm.
Meanwhile, in a large skillet cook garlic and red pepper in hot olive oil for 3 to 4 minutes or until garlic is tender.
Stir in arugula and salt.
Cook and stir over medium heat just until arugula begins to wilt.Stir in tomatoes, olives, and parsley; heat through.
To serve Toss arugula mixture with pasta.Sprinkle with Parmesan cheese.
Notes Makes: 4 servings
Calories 379; FatF 14g; Protein 11g; Carbohydrate 51g; Cholesterol 5mg; Sodium 636mg