Ingredients
- 6 ounces Vidalia or other sweet onion
- 1 tablespoon olive oil
- 3 medium-large, ripe field tomatoes
- 2 bunches arugula (1 1/4 cups)
- 12 ounces penne, fusilli, rigatoni or similar pasta
- ⅛ teaspoon salt, optional
- Freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (3 servings)
509 calories; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 16 grams protein; 118 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 servings
Preparation
- For the pasta, bring water to a boil in a covered pot.
- Chop onion finely and saute in oil in nonstick pan until very soft.
- Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
- Wash, trim and dry the arugula and chop coarsely.
- Cook pasta according to package directions.
- Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.
10 minutes
Dining and Cooking