Pasta with Tomato, Kalamata Olives and Arugula
Courtesy of Wheat Foods Council 4 Servings • 10 Min. Prep Time • 14 Min Cook Time| Ingredients |
|---|
| 2 1/4 c. chopped plum tomatoes |
| 1/4 c. chopped pitted Kalamata olives |
| 1 1/2 Tbsp. olive oil |
| 1/4 tsp. salt |
| 1/4 tsp. ground black pepper |
| 2 garlic cloves, minced |
| 6 c. hot cooked whole-wheat fusilli or penne pasta |
| 3 c. baby arugula |
| 2 oz. shaved fresh pecorino Romano cheese |
Directions:
1. Combine first 6 ingredients in a large bowl. Add hot pasta and arugula. Toss gently.
2. Divide pasta mixture among 4 bowls, and sprinkle with cheese.
* Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.
Nutrition:
Calories: 386; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 45g; Fiber: 6g; Protein: 14g; Sodium: 587mg;