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Whole-Wheat Spaghetti with Arugula

From Foothills Market

<p>Have all your ingredients ready before starting to cook this dish, because it goes together <span class="caps">FAST</span>! Although it makes a great side dish with a simple serving of meat, it also can be used as a meatless main dish.</p>
Source: (Entered by Market Manager)
Serves: 4 servings

2 Tbsp olive oil, divided
1/4 tsp crushed red pepper
2 garlic cloves, minced
1 cup tomato, chopped
4 cups arugula, trimmed and torn
4 cups hot, cooked, whole-wheat spaghetti*
1 1/2 Tbsp red wine vinegar
3/4 tsp salt
1/2 tsp freshly-ground black pepper
1/2 cup grated fresh Parmesan cheese

Step by Step Instructions
  1. Heat 1 Tbsp oil over medium-high heat. Add red pepper and garlic; saute for 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add remaining oil, spaghetti, vinegar, salt, and pepper; toss well. Sprinkle with cheese and serve.
  2. *To save calories, used roasted spaghetti squash strands as a substitute for the spaghetti. To roast spaghetti squash, cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and roast on a baking sheet in a 400-degree oven for 30-40 minutes. The squash is ready when it is soft and a fork can pull up strands that look like spaghetti.