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    Home » Recipes » Pasta

    Arugula Pasta with Tomato and Pine Nuts

    Published: Feb 22, 2021 Modified: Feb 22, 2021 by Candice

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    Bowl with pasta and greens.
    Bowl of pasta.
    Top view of a bowl of pasta.

    Arugula is just as wonderful cooked as it is raw, and this pasta is my favorite way to enjoy it. The barely cooked, peppery arugula adds a brightness to this lightly sauced tomato and arugula pasta with pine nuts. You'll find yourself making this one over and over again.

    Bowl of pasta.

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    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Arugula FAQs
    5 More Delicious Pasta
    6 Arugula Pasta with Tomatoes and Pine Nuts

    Why this Recipe Works

    This arugula pasta uses ingredients with a long shelf life, pantry items, and winter-friendly produce, making this a go-to pasta year-round.

    The arugula is cooked by adding it to a strainer and pouring the cooked pasta over it. This quick-cooking of the arugula is a great shortcut and keeps the arugula from overcooking and becoming slimy.

    The sauce is light but very flavorful creating a hearty, delicious meal that doesn't leave you feeling heavy.

    Ingredients & Substitutions

    Ingredients for pasta.

    arugula - a peppery green in the spinach family. You can substitute with spinach for a milder flavor addition.

    shallot - a mild onion. You can substitute with half an onion.

    pepperoncini - you can find these in the pickle aisle of your grocery store. You can substitute with any pickled peppers.

    How to Make this Recipe

    Bring a pot of water to boil. In the meantime, start your sauce by heating the olive oil over medium/medium-high heat. Add the pepperoncino, shallot, garlic, salt, and red pepper flakes. Cook until the shallot is translucent.

    Pot of pasta sauce.

    Add the tomatoes, crushing them in your hand as you drop them in. Also add the tomato juice from the can. Taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar.

    Bring to a boil, then lower the heat to simmer. Cook uncovered until the desired sauce thickness. In the meantime, cook the pasta. Strain the cooked pasta Add the pasta to the sauce.

    Colander with greens in a sink.

    Add the arugula to your colander and strain the pasta over the arugula. Add the pasta and arugula into the sauce and mix well. Sprinkle with pine nuts and parmesan and serve!

    Pot of pasta.

    Arugula FAQs

    Can you cook arugula?

    Yes, and it's delicious! It tastes best lightly cooked or sauteed. Be careful not to overcook or it will become slimy.

    Does cooking it make it less bitter?

    Yes, cooking arugula reduces the bitter taste in it. Older arugula can taste more bitter than young arugula, so if you would like to eat it raw, look for a younger arugula.

    Is it safe to eat raw?

    Yes, you can eat it raw in salads, on top of pizza, in sandwiches, and more. It tastes great cooked in pastas, soups, and even simply sauteed.

    Bowl with pasta and greens.

    More Delicious Pasta

    Pasta is great for easy, weeknight dinners, and it can be very versatile. It's easy to get into a pasta rut, but we try to switch it up with recipes like this arugula pasta. Here are some other favorites of ours:

    • Cherry Tomato & Garlic Confit Tagliatelle
    • Super Green Pesto Pasta Salad
    • Pasta Puttanesca
    • Avocado Pesto Pasta with Beets, Corn, Goat Cheese & Arugula

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    Bowl of pasta.
    Print Recipe
    5 from 10 votes

    Arugula Pasta with Tomatoes and Pine Nuts

    The barely cooked, peppery arugula add a brightness to this lightly sauced tomato and arugula pasta with pine nuts. You'll find yourself making this one over and over again. Ready in 30 minutes!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: American, Italian
    Diet: Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 599kcal
    Author: Candice

    Equipment

    • Colander

    Ingredients

    • 2 tablespoon olive oil​
    • 2 pepperoncino minced, or other pickled peppers
    • 1 shallot finely chopped, or ½ onion
    • 5 garlic cloves minced
    • salt to taste
    • ½  teaspoon red pepper flakes
    • 28 oz can whole tomatoes
    • 3 cups arugula packed
    • 1 lb. pasta
    • ¼ cup pine nuts toasted
    • 2 tablespoon vegan parmesan or regular parmesan, for serving

    Instructions

    • Bring a pot of water to boil.
    • In the meantime, start your sauce by heating the olive oil over medium/medium-high heat. Add the pepperoncino, shallot, garlic, salt, and red pepper flakes. Cook until the shallot is translucent.
    • Add the tomatoes, crushing them in your hand as you drop them in. Also add the tomato juice from the can. Taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar.
    • Bring to a boil, then lower the heat to simmer. Cook uncovered until the desired sauce thickness.
    • In the meantime, cook the pasta. Strain the cooked pasta Add the pasta to the sauce.
    • Add the arugula to your colander and strain the pasta over the arugula. Add the pasta and arugula into the sauce and mix well. Sprinkle with pine nuts and parmesan and serve!

    Notes

    Cooking the arugula with the pasta and pasta water cooks it just enough. If you cook it longer, it has a tendency to get slimy.
    If you don't like the chunks of tomato, you can substitute the canned whole tomatoes with a can of crushed tomatoes.

    Nutrition

    Calories: 599kcal | Carbohydrates: 97g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 788mg | Fiber: 7g | Sugar: 9g | Vitamin A: 702IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 4mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in May of 2017 but was republished with new photos, step by step instructions, FAQs, and tips in February of 2021.

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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