Penne with Arugula and Tomatoes
Transform your weeknight dinner routine with this vibrant and easy-to-make Penne with Arugula and Tomatoes. Bursting with the bold flavors of peppery arugula, sweet cherry tomatoes, and fragrant garlic, this pasta dish is elevated with a touch of heat from red pepper flakes and a generous sprinkling of freshly grated Parmesan cheese. The al dente penne is perfectly coated in a light, flavorful sauce made with extra virgin olive oil and tomato juices, while fresh basil adds a delightful herbaceous finish. Ready in just 25 minutes, this recipe is perfect for busy evenings or a simple yet satisfying meal that feels gourmet. It's a wholesome, vegetarian-friendly option that pairs beautifully with a fresh side salad or crusty bread.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 3 tbsp extra virgin olive oil
- 3 pcs garlic cloves
- 2 cups cherry tomatoes
- 4 cups arugula
- 1 cup Parmesan cheese
- 0.25 tsp red pepper flakes
- to taste salt
- to taste black pepper
- 0.5 cup fresh basil leaves
Instructions
Bring a large pot of water to a boil. Add a generous amount of salt and cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic cloves, minced, and sauté for 1-2 minutes until fragrant, being careful not to burn them.
Add the cherry tomatoes, halved, and sprinkle with a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to release their juices.
Reduce the heat to low and add the cooked penne to the skillet with the tomato mixture. Toss to combine, adding the reserved pasta water a tablespoon at a time to loosen the sauce if needed.
Add the arugula to the skillet and gently toss until it wilts slightly, about 1-2 minutes.
Stir in the freshly grated Parmesan cheese and red pepper flakes. Season with additional salt and black pepper to taste.
Remove the skillet from heat and garnish the pasta with torn fresh basil leaves. Serve immediately with extra Parmesan on the side, if desired.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
