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
- 1 pound pasta, penne or shells work great for this (brown rice pasta works great for a gluten free option as well)
- 3 campari tomatoes, diced in quarters. You could also use 1 pound cherry or grape tomatoes, halved.
- 1 cup olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 5-6 ounces Arugula
(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.
Cook your pasta according to package directions.
Drain pasta, and add to mixing bowl with the tomatoes and garlic. Add the arugala and mix together gently.
Serve at once, and sprinkle with feta cheese if desired.
Other great greens and cheese mixes for this dish:
- spinach and mozzerella
- swiss chard and fresh parmesan
- mustard greens and goat’s milk cheese