This pasta dish is made withe fresh tomatoes, garlic, and garden greens for a treat all year long!
It’s a quick and simple meal to make for those busy nights, and a great way to get green veggies into your pickier eaters. I used this as a way to introduce arugala to my family. It has a peppery bite to it, but is so good for you. Arugula actually is a cruciferious veggie, in the same family as broccoli. It provides calcium and vitamin C as well as other valuable phytonutrients. Paired with fresh tomatoes, garlic and olive oil, it is out of this world delicious!
You will need
(brown rice pasta works great for a gluten free option as well)
(I have seen both size packages at different stores, and both work well in this recipe)
Begin by mincing the garlic and quartering the tomatoes. Add both to a medium sized mixing bowl and cover with olive oil. Sprinkle salt and pepper and mix well. Allow to sit while pasta is cooking to blend flavors.