Whole Wheat Spaghetti w/ Arugula
Courtesy Cooking Light

As they mature, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked they have an assertive personality.

Ingredients:

• 2 tbsp olive oil, divided
• 1/4 tsp crushed red pepper
• 2 garlic cloves minced
• 1 cup chopped tomato
• 1 lb arugula, trimmed and torn (about 16 cups)
• 4 cups hot cooked whole-wheat spaghetti (about 8 oz uncooked)
• 1 1/2 tbsp red wine vinegar
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup grated fresh Parmesan cheese

Directions:

1. Heat 1 tbsp oil over medium high heat in a Dutch oven. Add red pepper and garlic; saute 20 seconds. Ad tomato and arugula, saute 2 minutes or until Arugula is wilted. Spoon into large bowl. Add 1 tbsp oil, spaghetti, vinegar, salt and black pepper. Toss well. Sprinkle with cheese. Yield 4 servings.