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Home » Pasta & Noodles

Published: Oct 3, 2017 · Modified: May 4, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1219 words. · About 7 minutes to read this article.

Tomato & Arugula Italian Pasta

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Tomato and Arugula Italian Pasta - a simple pasta recipe with tomatoes, arugula, balsamic vinegar and Parmesan cheese. It’s fast, easy and perfect for a quick weeknight dinner. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen!

tomato and arugula pasta

Picture this: You’ve had a long day, only a few ingredients in the fridge, and no energy to make a full blown, time-consuming meal. You could stop and pick something up, but you know how you feel after eating out and you won’t have anything for lunch tomorrow.

Don’t worry, I’ve got you covered with this super simple Tomato and Arugula Italian Pasta. 

It’s quick and easy. It’s also packed with veggies and whole grain pasta. If you have less than 30 minutes and some basic pantry ingredients, you’re good to go with this Tomato and Arugula Italian Pasta. This pasta dish is also great for meal prep - make extra and have some for lunch!

Ready to make this quick Tomato and Arugula Italian Pasta? Let’s go!

This simple pasta dish is, well, simple. Cook the pasta, saute the garlic and tomatoes, make the dressing and put it all together to serve. Bam! A quick and delicious meal. 

1 - Mise en place. Halve tomatoes, mince garlic, juice and zest lemon.

2 - Cook pasta. Bring a medium pot of lightly salted water to a boil. Stir in pasta, cover and cook according to the package, until al dente. Drain pasta, reserving ¼ cup of the pasta water. 

3 - Prepare the dressing. In a small bowl, combine balsamic vinegar, olive oil, salt, pepper and lemon zest. Whisk until combined. Alternatively, add dressing ingredients to a mason jar and shake until combined. 

4 - Saute garlic with olive oil in a medium skillet over medium-low heat until fragrant, about a minute. Reduce to low heat, add tomatoes and cook for 1-2 minutes. Then add pasta, pasta water and balsamic dressing to the pan, let simmer 2-3 minutes. 

5 - Serve with arugula and garnish with lemon juice, basil and Parmesan. Enjoy!

Tomatoes-overhead

Tomato and Arugula Italian Pasta: Tips, Tricks and Tools

This is an incredibly simple dish that comes together in less than 30 minutes, but there are a few ways to streamline the process.

Needed tools: You need a medium pot, medium skillet and a small bowl or mason jar.

Want to make it vegan? This pasta is still delicious without the Parmesan, but if you find yourself wanting that cheesy goodness, try adding a sprinkle of nutritional yeast for that cheesy flavor. Chickpeas would also be a great addition.

Make enough for lunch the next day: This recipe makes about four hefty servings, but if you double up the recipe, you’ll have plenty more to keep in the fridge for lunch throughout the week. It’s an easy pasta dish that reheats well.

Quality ingredients: Look for REAL Balsamic Vinegar. It should be labelled Aceto Balsamico Tradizionale and carry a D.O.P stamp. That’s the real stuff - the good stuff. Don’t get stuck with the highly acidic flavored vinegar. Real balsamic vinegar is often thicker and much more flavorful. 

Boost the nutrients by choosing a vegetable-based or whole wheat pasta: Swap traditional pasta for a whole wheat pasta or a veggie-based pasta like those made from lentils, chickpeas, quinoa, spinach, tomatoes, etc.

These whole grain pasta varieties boost the nutrient-density as they contain more fiber than the refined pasta alternatives. This is because in whole grains, the grain is kept intact, and the nutrients remain in their original and most beneficial state. See our Whole Grains post for more great information on the topic. 

Variations. This pasta recipe is easily customizable to what you have on hand and your preferences. Have spinach instead of arugula? No problem. Use fusilli instead of penne or try thyme over basil. You do you!

tomato and arugula pasta

We hope you love this simple Tomato and Arugula Italian Pasta! 

  • a great choice for a quick, weeknight dinner meal
  • A perfect option for meal prep - reheats well and it’s packed with veggies
  • A healthier version of pasta that packs in the veggies 

Love this simple Italian pasta recipe? Check out our other delicious Italian-inspired recipes like this Italian Kale and White Bean Soup or our 5-Minute Italian Green Sauce.

Did you enjoy this Tomato and Arugula Italian as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this Tomato and Arugula Italian Pasta for later by pinning it to your Pasta Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Tomato and Arugula Italian Pasta creations!

"It's worth the time to cook Real Foods. It is also worth the effort to shop for them and worthwhile to support the real people who make them. Keep it real." - Larry Olmsted, Real Food Fake Food

📖 Recipe

tomato-arugula-italian-pasta-on-plate

Tomato & Arugula Italian Pasta

Tomato and Arugula Italian Pasta - a simple pasta recipe with tomatoes, arugula, balsamic vinegar and Parmesan cheese. It’s fast, easy and perfect for a quick weeknight dinner.
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 8 ounces penne pasta whole wheat
  • 3 tablespoon balsamic vinegar ideally Aceto Balsamico Tradizionale
  • 3 tablespoon olive oil divided
  • salt + pepper to taste
  • ½ lemon juiced and zested
  • 2 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • 1 bunch arugula washed and patted dry
  • Parmesan for garnish
  • basil julienne, for garnish
US Customary - Metric

Instructions

  • Cook pasta: Bring a medium pot (⅔ full of water) to boil, add pinch of salt. Stir in pasta, cover and cook according to package. Drain finished pasta, reserve ¼ cup pasta water.
  • Prepare dressing: In a small bowl, combine balsamic vinegar, 2 tablespoons olive oil, salt, pepper and lemon zest. Whisk until combined.
  • Sauté: Heat large skillet over medium heat, add 1 tablespoon of olive oil until hot, then add garlic, saute until fragrant (about a minute). Reduce heat to low, stir in tomatoes, cook for 1-2 minutes. Add pasta and ¼ cup reserved pasta water. Add balsamic mixture to pan, simmer 1 minute.
  • Serve: Remove from heat, stir in arugula until slightly wilted. Garnish with lemon juice, basil and Parmesan. Serve and enjoy!

Equipment

  • Stainless Steel Pot
  • Cast Iron Skillet
  • 8-oz Mason Jars

Notes

PREP AHEAD: This is a great meal prep recipe that can easily be doubled for lunch the next day or throughout the week. 
LEFTOVERS/STORAGE: Store in a glass container in the fridge. Reheat in the microwave or on the stove. 
NUTRITION NOTES: This Italian-style pasta dish boasts many nutrients including lycopene (found in tomatoes), and it’s a good source of fiber. It’s also a starchy-heavy meal. So balance it with a lean protein and a simple green salad. 
MAKE VEGAN: omit Parmesan, add nutritional yeast or vegan cheese if desired. 
MAKE GLUTEN-FREE: Use gluten-free pasta. 
SERVING SUGGESTIONS: This pasta recipe is filled with vegetables and healthy fats, but I would recommend serving it with a lean protein (chickpeas or another bean, chicken, fish, etc.) and a simple green salad.

Nutrition

Serving: 4g | Carbohydrates: 51.94g | Protein: 10g | Fat: 12.04g | Saturated Fat: 1.86g | Cholesterol: 0.85mg | Sodium: 47.56mg | Potassium: 520.63mg | Fiber: 3.47g | Sugar: 7.2g | Vitamin A: 1248.83IU | Vitamin C: 38.83mg | Calcium: 94.39mg | Iron: 2.18mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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