Pasta with red pepper, cherry tomatoes and arugula
This whole-wheat pasta dish features sautéed red pepper, fresh cherry tomatoes, and arugula, creating a light yet satisfying meal. It's a quick and nutritious option perfect for any occasion.
Cook time 10 min
Prep time 5 min
Ingredients:
8 oz whole-wheat pasta1/4 cup olive oil
1/2 cup grated parmesan cheese
1 red pepper
1/2 cup cherry tomatoes
1 cup arugula
This whole-wheat pasta with red pepper, cherry tomatoes, and arugula is a delightful and nutritious meal that is perfect for any occasion. With the wholesome goodness of whole-wheat pasta and the vibrant mix of fresh vegetables, this dish is both healthy and satisfying. Whether you're serving it for a family dinner or a quick weeknight meal, it's sure to be a hit with everyone.
Instructions:
- Wash the red bell pepper, cherry tomatoes, and arugula.
- Slice the red bell pepper into thin strips.
- Halve the cherry tomatoes.
- In a large pot, bring water to a rolling boil. Add a pinch of salt for seasoning.
- Once boiling, add the whole-wheat pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the pasta and set it aside.
- While the pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the sliced red peppers to the skillet and sauté for about 5 minutes until they are soft and slightly caramelized.
- Once the red peppers are cooked, reduce the heat to low and add the remaining olive oil to the skillet.
- Add the cooked pasta, cherry tomatoes, and arugula to the skillet.
- Toss everything together gently until the arugula is wilted and the cherry tomatoes are warmed through, which should take about 2-3 minutes.
- Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta mixture.
- Toss well to ensure the cheese is evenly distributed and melted slightly by the residual heat.
- Transfer the pasta to serving plates.
- Garnish with any additional Parmesan cheese or a drizzle of olive oil if desired.
- Serve immediately and enjoy your wholesome pasta dish!
This whole-wheat pasta is not only delicious and healthy but also very easy to prepare. With just a few simple ingredients and steps, you can enjoy a nutritious meal that's bursting with flavor and freshness. Whether you're a seasoned cook or a kitchen novice, this recipe is approachable and sure to impress. Enjoy your wholesome and tasty pasta dish!
Pasta with red pepper, cherry tomatoes and arugula FAQ:
Cook whole-wheat pasta according to the package instructions, usually about 8-10 minutes, until al dente.
You can substitute arugula with spinach or baby kale for a similar texture and flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Use a large skillet, ideally 12 inches, to ensure enough space for sautéing the vegetables and combining the pasta.
Yes, you can use Pecorino Romano or a dairy-free cheese alternative if preferred. Adjust the amount to taste.
Cooking Tips:
- Make sure to cook the whole-wheat pasta al dente for the best texture.
- Roast the red pepper beforehand to enhance its sweetness and flavor.
- Add the arugula just before serving to keep it fresh and crisp.
- Feel free to add other vegetables like zucchini or mushrooms for extra flavor and nutrition.
- Season the pasta with salt and pepper to taste, and add a squeeze of lemon juice for a bright, tangy finish.
Nutrition Facts
4 ServingsCalories 150kcal
Protein 8g
Carbohydrates 22g
Fiber 3.43g
Sugar 2.81g
Fat 18g
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