Whole Wheat Pasta Arrabbiata with Arugula
Transform your weeknight dinner routine with this vibrant and wholesome Whole Wheat Pasta Arrabbiata with Arugula! This Italian-inspired dish combines the nutty goodness of whole wheat pasta with a fiery, garlicky arrabbiata sauce made from San Marzano tomatoes and a kiss of crushed red pepper flakes. Fresh arugula adds a peppery finish, while torn basil leaves and a sprinkle of Parmesan cheese create a perfect balance of flavors. Ready in just 35 minutes, this recipe is both nutritious and comforting, ideal for those who love bold, spicy pasta dishes with a healthy twist. Perfect for satisfying cravings without compromise, this meal is a winner for busy weeknights or casual dinner parties alike.
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Recipe Information
Ingredients
- 8 ounces Whole wheat pasta
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 teaspoon Crushed red pepper flakes
- 28 ounces Canned whole peeled tomatoes (preferably San Marzano)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 cups Arugula
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, torn
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to the package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the crushed red pepper flakes and cook for another 30 seconds to release their flavor.
Add the canned whole peeled tomatoes, breaking them up with a wooden spoon or spatula. Season with salt and black pepper. Let the sauce simmer gently over medium heat for 15 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, add a little of the reserved pasta cooking water to thin it out to your desired consistency.
Add the cooked pasta to the skillet with the arrabbiata sauce. Toss well to coat the pasta evenly in the sauce.
Remove the skillet from heat and stir in the fresh basil leaves. Divide the pasta among plates or bowls.
Top each serving with a generous handful of arugula, a sprinkle of grated Parmesan cheese, and an additional drizzle of olive oil if desired.
Serve immediately and enjoy this spicy, comforting dish!
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 32.8 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2022 mg | 43% | |
*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.
