Linguine With Arugula, Tomatoes and Potatoes
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¾pound tiny new potatoes
- 1pound ripe field tomatoes
- 1clove garlic
- 1teaspoon olive oil
- ¼teaspoon hot pepper flakes
- 1pound arugula
- 9ounces fresh no-egg linguine
- 8small Greek, Italian or French black olives
- ⅛teaspoon salt, optional
- Freshly ground black pepper to taste
- Parmigiano Reggiano
Nutritional analysis per serving (2 servings)
745 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 145 grams carbohydrates; 15 grams dietary fiber; 15 grams sugars; 28 grams protein; 331 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub potatoes; do not peel. Cook in water to cover in a covered pot, 15 to 20 minutes, depending on the size of the potatoes.
- Step 2
Wash and trim tomatoes. Chop coarsely.
- Step 3
Mince garlic. Heat oil in a nonstick pan. When hot, saute garlic with hot pepper for about 30 seconds.
- Step 4
Bring water to boil for pasta.
- Step 5
Add tomatoes to garlic and cook over high heat to cook off moisture.
- Step 6
Trim stems from arugula; wash thoroughly and shake well. Add to tomatoes.
- Step 7
Cook pasta according to package directions.
- Step 8
Pit olives and add to tomatoes. Continue cooking until arugula is wilted. When potatoes are cooked, drain, cut into bite-size pieces and add to tomatoes. Season with salt, if desired, and pepper.
- Step 9
Grate enough cheese to make 2 tablespoons.
- Step 10
Drain pasta and serve with sauce. Sprinkle cheese on top.
Private Notes