
Pasta with Arugula and Tomatoes
Ingredients
- 10 ounces spaghetti
- 4 tbsp olive oil
- 2 cloves garlic minced
- 1 pint cherry tomatoes halved
- salt and freshly ground black pepper
- 1 (5 ounces) package arugula torn
- 2 tbsp shaved Parmesan cheese or more to taste
Notes
Heat a massive pot of delicately salted water to the point of boiling. Cook spaghetti in the boiling water, mixing every so often, until delicate yet firm to the chomp, around 12 minutes. Channel.
In the interim, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, around 2 minutes. Include cherry tomatoes. Increment heat, cook and mix until delicately seared, 5 to 7 minutes — season salt and pepper.
Expel skillet from heat and blend in arugula. Blend in cooked spaghetti and shower with olive oil. Serve promptly with Parmesan cheese.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 20g, Protein 35g, Fat 4g
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