Recipe - Pasta With ArugulaThis recipe is from the Student's Vegetarian Cookbook (see my review here). I've made some minor changes to the original.
Serves 2 - 3
2 Tbsp olive oil
2 cloves garlic, minced (I often used jarred, pre-minced garlic)
8 oz. small, fat pasta* (1/2 of most packages)
1 bag or package arugula**
1/2 cup (or to taste) sliced pitted black olives
2 medium (or one extra-large) tomato, cut into bite-sized pieces
Fresh ground pepper
1/4 - 1/2 cup Parmesan cheese (or soy equivalent, like Veggie Grated Parmesan from Galaxy Foods)
Cook the pasta per package directions in a large pot. When it is almost done, heat the oil in a small skillet and cook the garlic for a couple of minutes. After draining pasta, return it to the pot, and add the rest of the ingredients, except cheese. Drizzle the oil on top and mix together. Mix cheese in or sprinkle on top of each serving.
Note: I believe that, by leaving out the olives, and checking on the sodium content of the cheese (and perhaps dropping the amount to just a tablespoon per serving), this would be ok for a low sodium diet.
* I usually use "Healthy Harvest" brand rotini/springs for this recipe. You can also use a whole-wheat pasta for extra nutrition.
** aka rocket, rucola, and roquette - I buy arugula in either a 5 oz. bag or plastic container from Earthbound Farm Organic. It seems to show up occasionally at my local grocery store. This is exactly the correct amount for this recipe (plus a little extra for my guinea pigs). Of course, if you don't have guinea pigs, you can either use it all or save a bit to add to a salad the next day.