Pasta con Rucola

Pasta con Rucola is a fresh and vibrant Italian dish featuring perfectly cooked pasta tossed with peppery arugula, garlic, and a touch of olive oil. This vegan delight is both simple and satisfying, making it an ideal lunch option.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Fresh arugula (rucola) - 100 grams
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 4 tablespoons
• Cherry tomatoes - 200 grams, halved
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
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 brown it.
3. Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes, until they start to soften.
4. Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the garlic and tomatoes.
5. Toss the pasta in the skillet with the garlic and tomatoes, adding the reserved pasta water as needed for moisture.
6. Remove the skillet from the heat and stir in the fresh arugula, lemon juice, salt, and black pepper. Toss until the arugula wilts slightly.
7. If using, sprinkle nutritional yeast over the pasta and toss again. Serve immediately.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K from arugula.
• High in fiber from whole grain pasta and vegetables.

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