Awesome Arugula Squash And Tomato Spaghetti
From mystic_river1 15 years ago
- 35 minutes to make
- Serves 4
From the Idaho Statesman: Arugula adds nutrient-density to this squash and tomato spaghetti. Arugula, Squash and Tomato Spaghetti features the slightly astringent Italian green with summer squash and grape tomatoes over whole-wheat spaghetti -- all foods dietitians consider “nutrient dense,” or rich in nutrients when compared to their calorie content. Read more Shopping tip: Arugula is usually sold in small bunches with the roots attached. Its leaves hold a lot of grit, so wash them well. Storage tip: Arugula is highly perishable and usually lasts no more than two days if tightly wrapped in a plastic bag in the refrigerator. See less
Ingredients
- Servings or 8 side dish servings shopping list
- 2 cups grape tomatoes shopping list
- 1 medium yellow squash, cut in half lengthwise, then sliced 1/2-inch thick shopping list
- 8 ounces whole-wheat or whole-grain spaghetti shopping list
- 1 tablespoon olive oil shopping list
- 2 cloves garlic, minced shopping list
- 3 tablespoons capers, rinsed and well drained on paper towels shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 2 teaspoons grated lemon zest shopping list
- 3 tablespoons fresh squeezed lemon juice shopping list
- 3 cups arugula shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/4 teaspoon coarsely ground pepper shopping list
How to make it
- Preheat oven to 450 degrees.
- Line a jellyroll pan with aluminum foil. Spray foil generously with nonstick spray.
- Place tomatoes on one half of baking sheet. Arrange squash on the other half.
- Spray vegetables with nonstick spray.
- Roast 20 to 25 minutes until tomatoes burst and squash is beginning to brown.
- Cook spaghetti according to package directions, omitting salt, until al dente.
- Heat olive oil in small skillet over medium-high heat.
- Add garlic and capers and cook1 minute.
- Stir in crushed red pepper flakes, lemon zest and lemon juice.
- Cook1 additional minute. Remove from heat and stir arugula into lemon mixture.
- Drain the spaghetti and toss with lemon mixture, tomatoes, squash, Parmesan cheese and pepper
- That's it! Mangia bene!
- Per serving, based on 4: 223 calories (24 percent from fat), 6 grams total fat (no saturated fat), 5 milligrams cholesterol, 32 grams carbohydrates, 10 grams protein, 291 milligrams sodium, 2 grams dietary fiber.
People Who Like This Dish 1
- lanacountry Macon, GA
- trigger MA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
55555, JM.. :)
lanacountry
in Macon loved it
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The title does say it all it all. However I have a few more words to add.
The well balanced ingredients will make you beg for seconds and thirds for this Awesome Arugula Squash And Tomato Spaghetti recipe.
My Italian bread has just come out...more
trigger
in loved it
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