Pasta with Arugula and Parmesan
from Cooking Light
2 1/4 cups chopped plum tomato
1/4 cup chopped pitted kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 garlic cloves, minced
4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)
3 cups torn trimmed arugula
2 ounces shaved fresh Parmesan cheese
Combine the first 7 ingredients in a large bowl. Add pasta and arugula, and toss gently. Place 2 cups pasta mixture in each of 4 bowls, and sprinkle with cheese.
Yield: 4 servings
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment