Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes
8 ounces whole wheat penne pasta
1 tablespoon olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
4 to 6 medium tomatoes, seeded and coarsely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress, and/or spinach, coarsely chopped
1/4 cup toasted pine nuts
2 tablespoons crumbled Gorgonzola or other blue cheese
1. Cook the pasta according to package directions. Drain and keep warm.
2. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until the onion is tender. Stir in the tomatoes, salt, pepper, and red pepper, if using. Cook, stirring, about 2 minutes, until the tomatoes are warm. Mix in the arugula, watercress, or spinach and heat until just wilted.
3. Spoon the pasta into bowls and top with the tomato mixture. Sprinkle with the toasted pine nuts and cheese.
Nutrition facts per serving: 362 calories, 12g protein, 55g carbohydrate, 12g fat (2g saturated), 5g fiber
Tips for Perfect Pasta
Sticky rotini? Overcooked penne? Never again! Chef Rocco DiSpirito, a FITNESS advisory board member and author of Rocco Gets Real, shares three tips for cooking the perfect pasta every time.
Measure it out. A serving size of dry noodles is two ounces. Most boxes contain a pound, so if you're cooking for two, use one-quarter of the carton; for four people, one-half.
Speed it up. Bring water to a boil, then add pasta and some salt. The mineral raises the temperature of boiling water a few degrees, which reduces cooking time.
Keep it from clumping. Never (ever!) rinse pasta, DiSpirito says. Stir it frequently while it's boiling to keep strands from clinging together, and set a timer so you don't overcook.
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