Linguine with Baby Arugula and Fresh Herbs

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With Italian seasonings and clean ingredients, this pasta dish is light and delicious.

Course: Dinner

Cuisine: Italian

Keyword: Diabetic-Friendly, Pasta, Quick and Easy

Servings: people

Calories: 126kcal

13 ounces whole wheat linguine cook according to package directions (optional, spaghetti noodles)
1/4 cup extra virgin olive oil
2 garlic cloves minced
1 tablespoon capers drained and diced
1 tablespoon basil freshly chopped
2 sprigs thyme stem removed
1 tablespoon parsley freshly chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
kosher or sea salt to taste
2 cups baby arugula fresh, loosely packed (chop if desired)
2 cups grape tomatoes or cherry tomatoes, sliced in half lengthwise
1/4 cup parmesan cheese freshly grated

In a large skillet, on medium-low heat, add olive oil and sauté garlic one minute. Add capers, herbs, red and black pepper, and salt, sauté one additional minute. Add cooked pasta and arugula, toss to combine. Cook just until arugula is wilted. Remove from heat and add tomatoes, gently toss to combine. Sprinkle with parmesan cheese and serve.
Add sun-dried tomatoes and capers, sauté one additional minute. Add cooked linguine and all other ingredients, toss and cook just until arugula is wilted and linguine is heated through.

SmartPoints (Freestyle): 4