Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add garlic; sauté 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.
Yield: 8 servings
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.
Credit: Cooking Light
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