LFVeg Pasta: penne, arugula, tomato

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* Exported from MasterCook *

 

Whole Wheat Penne with Arugula and Quick Tomato Sauce

 

Recipe By :Jack Bishop, Food Editor

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-04 Pasta

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

3 medium garlic cloves -- minced

14 1/2 ounces canned chopped tomatoes -- drained, reserved

14 1/2 ounces canned chopped tomatoes -- not drained

salt

12 ounces whole-wheat penne

3 cups packed arugula leaves -- chopped coarse

1/4 cup chopped fresh mint leaves

1 tablespoon drained capers

 

1. Bring 4 quarts water to a boil in large pot.

 

2. Heat oil and garlic in large skillet over medium heat until garlic is golden,

about 2 minutes. Add tomatoes (and juices from one can) and salt to taste and

bring to a simmer. Cook briskly until sauce thickens, about 15 minutes.

 

3. Meanwhile, add salt to taste and pasta to boiling water and cook until al

dente. Drain and return pasta to pot. Add tomato sauce, arugula, mint, and

capers and toss over low heat just until arugula wilts, about 1 minute. Serve

immediately.

 

Per Serving: 379 calories, 15 g protein, 5 g fat, < 1 g saturated fat, 74 g

carbohydrates, 10 g fiber, 175 mg sodium, 7% calcium

 

Source:

" Natural Health August 2002 "

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Per Serving (excluding unknown items): 375 Calories; 5g Fat (11.1% calories from

fat); 15g Protein; 75g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 337mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Peppery arugula, sweet mint, and salty capers add complexity to this

summer pasta dish.

 

Nutr. Assoc. : 0 0 2470 2470 0 26189 49 0 0