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Pasta Shells with Easy Arugula Cherry Tomato Sauce

Foodie Loves Fitness
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Calories 425 kcal

Ingredients
  

  • 1 lb medium pasta shells I use whole wheat, or other short shape pasta
  • 2 pints cherry tomatoes I used heirloom here
  • 4 garlic cloves
  • 3 cups packed arugula
  • 1/4 cup + 2 TBSP extra virgin olive oil
  • 1/2 cup white cooking wine
  • 1 TSP salt
  • 1/2 TSP lemon pepper regular pepper works too, and you can add in fresh lemon juice for a bit of a lemon kick
  • Favorite pasta topper: shredded/grated parmesan cheese vegetarian or nutritional yeast or plant-based shredded cheese to keep the dish vegan

Instructions
 

  • Begin to cook pasta al dente according to directions.
  • Meanwhile, mince the garlic and quarter the cherry tomatoes.
  • Warm the cooking wine in a large saute pan over medium low heat. Add garlic to the pan, cooking until lightly browned.
  • Add in the olive oil and cherry tomatoes. Increase the heat a bit to medium, and cook until the tomatoes are tender, around 8 minutes. Add in the arugula, lemon pepper and salt. Cook until arugula wilts, tossing often.
  • Once the pasta is done cooking, drain it, then return to pot.
  • Add arugula tomato sauce to the pasta, tossing to combine well. Serve immediately with nutritional yeast or cheese of choice on top.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 60gProtein: 11gFat: 15gSaturated Fat: 2gFiber: 4gSugar: 6g
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