Lunch: Whole-Wheat Spaghetti with Arugula Recipe | Myrecipes

As they mature in the summer's heat, arugula leaves get hot and spicy as well as plentiful and cheap. Even when cooked, they have an assertive personality, a good match for the whole-wheat spaghetti.

Ingredients

2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 cup chopped tomato
1 pound arugula, trimmed and torn (about 16 cups)
4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
1 1/2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Instructions

Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

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