Rotini with Arugula, Tomatoes & Olives

If you prefer a less peppery flavor; substitute fresh spinach for the arugula.

Total Time

30 min

Ingredients 8 ounces dried corkscrew macaroni (rotini) or medium shell macaroni

3 cloves garlic, minced

¼ teaspoon crushed red pepper

2 tablespoons olive oil

3 to 4 cups torn arugula

¼ teaspoon salt

2 medium plum tomatoes, chopped

1 cup pitted nicoise or kalamata olives, halved

2 tablespoons snipped fresh parsley

¼ cup grated Parmesan cheese (1 ounce)

Instructions Cook pasta according to package directions.

Drain pasta. Return to pan. Cover; keep warm.

Meanwhile, in a large skillet cook garlic and red pepper in hot olive oil for 3 to 4 minutes or until garlic is tender.

Stir in arugula and salt.

Cook and stir over medium heat just until arugula begins to wilt.Stir in tomatoes, olives, and parsley; heat through.

To serve Toss arugula mixture with pasta.Sprinkle with Parmesan cheese.

Notes Makes: 4 servings

Calories 379; FatF 14g; Protein 11g; Carbohydrate 51g; Cholesterol 5mg; Sodium 636mg