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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, pasta
Cuisine: Italian
Keyword: easy pasta recipe, pasta, vegetarian, whole grain
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!
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.