Pasta with Tomato, Kalamata Olives and Arugula - Wheat Foods Council
Quick and tasty_arugula_pasta_with_a_garlic_butter_sauce,_perfect_for_a_weeknight_meal._Freeze_leftovers_for_later.
Ingredients
- 2¼ cups chopped plum tomatoes
- ¼ cup chopped pitted Kalamata olives
- 1½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves, minced
- 6 cups hot cooked whole-wheat fusilli or penne pasta
- 3 cups baby arugula
- 2 ounces shaved fresh pecorino Romano cheese
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