Healthy Sun Dried Tomato and Arugula Pasta


This healthy sun dried tomato and arugula pasta is quick, easy, and loaded with whole grain pasta, balsamic vinegar, sun dried tomatoes, garlic, parmesan, feta, arugula, and optional bacon!

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    <li class="nav-heading">How Tos</li><li><a class="" href="#ingredients">Ingredients</a></li><li><a class="" href="#how_to_make">How to make</a></li><li><a class="" href="#recipe">Get the recipe</a></li><li class="nav-heading">Frequently Asked Questions</li><li><a class="" href="#pairing_suggestions">Pairing suggestions</a></li><li><a class="" href="#variations">Variations</a></li><li><a class="" href="#how_to_store">How to store</a></li><li><a class="" href="#nutrition_info">Nutrition information</a></li></ul></div>

Ingredients

  • Pine nuts add a GREAT crunch and toasty flavor. Feel free to use another nut like pecans or cashews for a more budget friendly option.
  • Rotini. Use whole wheat or protein plus pasta to up the nutritional value. If rotini isn’t your jam, try another shape of pasta!
  • Bacon (optional) adds crunch and smokiness. To lighten things up, try turkey bacon! Feel free to omit if you’re looking for a vegetarian option.
  • Balsamic vinegar and oil make our dressing for today’s pasta. Very light, yet zippy!
  • Sun dried tomatoes. I prefer sun dried tomatoes over fresh, because they’re always in season! Plus, I LOVE the chewy texture and sweet flavor.
  • Capers. A little goes a long way. These add a nice brine-y flavor. That being said, feel free to omit if capers aren’t your thing.
  • Garlic adds flavor. Add as much or as little as you like!
  • Salt and pepper are the only seasonings you need for this flavor bomb of a recipe!
  • Shaved parmesan adds a great salty flavor.
  • Crumbled feta adds tang and creaminess.
  • Baby arugula. I love the pepperiness of arugula and I like the “baby” variety for a more pleasant texture! If you can’t find baby arugula, try roughly chopping “regular” arugula.

How to make sun dried tomato and arugula pasta

  1. Toast pine nuts on an unlined baking sheet.
  2. Cook pasta to al dente according to box directions.
  3. Optional: cook bacon until crispy using desired method (stovetop, oven, or microwave).
  4. Place toasted pine nuts, cooked pasta, optional bacon, vinegar, oil, tomatoes, capers, garlic, salt, pepper, parmesan, feta, and arugula into a very large bowl.
  5. Toss to combine.
  6. Serve warm, room temperature, or chilled!

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What to serve with pasta

Variations

  • To make budget friendly: use toasted cashews or pecans instead of pine nuts
  • To make vegetarian: omit bacon (and maybe try adding chickpeas to bulk it up)
  • To make vegan: omit bacon, parmesan, and feta (and maybe try adding chickpeas to bulk it up)
  • To make gluten free: use gluten free rotini
  • To bulk it up, serve with grilled chicken!

How to store

Store completely cooled pasta in a sealed airtight container in the fridge for up to 5 days. Eat leftovers chilled, room temperature, or re-warmed in the microwave. If you’re reheating in the microwave, you may need to add additional salt, cheese, a splash of water, and balsamic vinegar to revive it!

holding a plate of healthy sun dried tomato and arugula pasta

– Jennifer

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Healthy Sun Dried Tomato and Arugula Pasta

This healthy sun dried tomato and arugula pasta is quick, easy, and loaded with whole grain pasta, balsamic vinegar, sun dried tomatoes, garlic, parmesan, feta, arugula, and optional bacon!
Course Pasta
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 513kcal
Author Jennifer Debth

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Tupperware

Ingredients

  • 1 (2 oz) bag pine nuts
  • 1 (12 – 14 oz) box whole wheat rotini cooked according to package directions
  • 6 slices bacon cooked and crumbled (optional)
  • 6 tablespoons balsamic vinegar
  • 2 tablespoons  sun dried tomato oil
  • 1 (7 oz) jar sun dried tomatoes drained and diced
  • tbsp  capers  drained
  • 2 cloves garlic minced
  • salt and pepper to taste (I used 1 teaspoon salt)
  • tablespoons  shaved parmesan
  • 2 tablespoons crumbled feta
  • 1 (5 oz) container baby arugula roughly chopped

Instructions

Toasted Pine Nuts

  • Preheat oven to 350 degrees F.
  • Place pine nuts onto an unlined baking sheet and bake in preheated oven for 3-5 minutes, or until golden brown. Watch carefully as they burn.

Pasta

  • Place all ingredients into a large bowl.
  • Toss to combine.
  • Taste and re-season, if necessary.
  • Serve warm, room temperature, or chilled.

Notes

  • To make budget friendly: use toasted cashews or pecans instead of pine nuts
  • To make vegetarian: omit bacon (and maybe try adding chickpeas to bulk it up)
  • To make vegan: omit bacon, parmesan, and feta (and maybe try adding chickpeas to bulk it up)
  • To make gluten free: use gluten free rotini
  • To bulk it up, serve with grilled chicken!

Nutrition

Calories: 513kcal | Carbohydrates: 64g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 529mg | Potassium: 1416mg | Fiber: 10g | Sugar: 17g | Vitamin A: 975IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 4mg

The post Healthy Sun Dried Tomato and Arugula Pasta appeared first on Show Me the Yummy.

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