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Whole Wheat Spaghetti with Arugula

 

   Serving Size:
1 serving (1/8 of recipe) is 1 oz grain and 1/4 cup vegetable for a 3-5 year old at lunch/supper.

 

   Yield:
8 servings

 


 

Ingredients:

2 Tbsp. olive oil
2 minced garlic cloves
1 c. chopped tomato(es)
1 lb. chopped arugula
4 c. cooked whole wheat spaghetti
1 1/2 Tbsp. red wine vinegar
3/4 tsp. salt
black pepper to taste
1/2 c. Parmesan cheese

Directions:
Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add garlic; saut 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

 


 

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Credit:  
Cooking Light

 

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