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Pasta with Tomato, Kalamata Olives and Arugula

Pasta with Tomato, Kalamata Olives and Arugula

Courtesy of Wheat Foods Council 4 Servings • 10 Min. Prep Time • 14 Min Cook Time
Ingredients
2 1/4 c. chopped plum tomatoes
1/4 c. chopped pitted Kalamata olives
1 1/2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
2 garlic cloves, minced
6 c. hot cooked whole-wheat fusilli or penne pasta
3 c. baby arugula
2 oz. shaved fresh pecorino Romano cheese

Directions:

1. Combine first 6 ingredients in a large bowl. Add hot pasta and arugula. Toss gently.

2. Divide pasta mixture among 4 bowls, and sprinkle with cheese.

* Time Saver Tip: Cook the whole box of pasta according to package directions. Freeze the leftovers in a freezer bag, reheat for later use.

Nutrition:

Calories: 386; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 45g; Fiber: 6g; Protein: 14g; Sodium: 587mg;
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