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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Arugula Sauté with Whole Wheat Pasta

October 15th, 2008 · No Comments · Brunch, Dinner, Fall Recipes, Low-Calorie, Lunch, Vegetarian

 

Here is another great recipe idea for a hearty Fall dish using arugula.

Chop small red onion, chop fresh arugula, and chop plum tomatoes. Sauté in pan for 5 minutes with olive oil. Be careful not to overcook the pasta. Boil whole wheat pasta for 7 minutes for the pasta to be al dente. Drain and toss with sauteed arugula and all olive oil to taste. Sprinkle with high quality Parmesan cheese and serve. This pasta dish is perfect for a picnic lunch with sliced roast beef, chicken or turkey.

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