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.