Arugula and Tomato Pasta

This recipe is from my Weekly Meal Plan–Click Here To Try it Free for Two Weeks!

Serves 4 (servings are pretty small—you might want to double this!)

MEAL IN MINUTES!

Preparation Time 10 mins
Cooking time 15 mins

This simple dish is a testimony to how truly yummy simple food can be.  Tender, peppery baby arugula is great in salads, but I also love it lightly sautéed with garlic and tossed with pasta.  Pasta made from quinoa is tasty and gluten free.

1  8-oz box Quinoa Spaghetti Pasta
1 Tablespoon olive oil
3 garlic cloves, minced
pinch red pepper flakes
1 15-oz can diced tomatoes
1/2 cup kalamata olives, halved
5 oz baby arugula
salt and pepper to taste

Fill a large pot with water, add a pinch of salt and bring to a boil.  Add quinoa pasta and cook for 6-9 minutes, or until al dente.

Meanwhile, heat oil in a large skillet.  Add garlic, pepper flakes and tomatoes and cook for 5 minutes or until tomatoes are heated through.  At this point, add olives and arugula and stir to wilt.  Add cooked pasta and stir around to get all the pasta covered, season to taste with salt and pepper and serve.

Until Next Week, Eat Well, Be Well and LOVE Every Bite!

~Jennifer

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About Chef Jenny Brewer

Jenny Brewer is an in-demand nutritionist and natural foods chef who is on a mission to change the way people look at healthy food. Want to feel GREAT and eat delicious food? Stick with me and I will show you how.