Fusilli com Rúcula

Fusilli com Rúcula is a vibrant Brazilian pasta dish that combines gluten-free fusilli with the peppery flavor of fresh arugula and a zesty garlic-infused olive oil. This delightful meal is both nutritious and quick to prepare, making it perfect for a weeknight dinner.

Ingredients

• Gluten-free fusilli pasta - 150 grams
• Fresh arugula - 100 grams
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free fusilli pasta according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. Add the halved cherry tomatoes to the skillet and cook for an additional 3-4 minutes until they start to soften.
4. Once the pasta is cooked, reserve 1/4 cup of pasta water, then drain the pasta and add it directly to the skillet with the garlic and tomatoes.
5. Add the fresh arugula, lemon juice, and reserved pasta water to the skillet. Toss everything together until the arugula wilts slightly.
6. Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and arugula, which support overall health.
• Gluten-free option makes it suitable for individuals with gluten intolerance.

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