Description
Indulge in the vibrant flavors of this quick and easy Arugula Pasta, perfect for busy weeknights or special occasions. Fresh baby arugula brings a delightful peppery kick, while sun-dried tomatoes add a sweet and tangy contrast. Tossed together with creamy cashews and a sprinkle of Parmesan cheese, this dish is not only delicious but also packed with nutrients. With just a handful of ingredients and minimal prep time, you can enjoy a satisfying meal that’s sure to please everyone at your table.
Ingredients
Scale
- ½ lb (8 oz) pasta
- 4 cups baby arugula
- ⅓ cup sun-dried tomatoes
- ¼ cup cashews
- 1 garlic clove
- ⅓ cup grated Parmesan cheese
- ¼ tsp fine salt
- ⅛ tsp black pepper
- ¼ cup extra virgin olive oil
- ¼ cup reserved pasta cooking water
Instructions
- Cook the pasta according to package instructions until al dente. Reserve ¼ cup of the cooking water before draining.
- In a pan over medium heat, warm the olive oil and sauté sliced garlic until fragrant.
- Add sun-dried tomatoes and cashews; sauté for one minute. Then, stir in the arugula until wilted.
- Combine the cooked pasta with the sautéed mixture, adding reserved cooking water to create a creamy consistency.
- Season with Parmesan cheese, salt, and pepper; toss well before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 432
- Sugar: 3g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 10mg