Linguine with Garlic Oven-Roasted Tomatoes&Arugula
Makes 4 servings
½ pound whole wheat linguine
Olive oil cooking spray
2 garlic cloves, sliced
½ cup finely minced fresh flat-leaf parsley
4 Roasted Plum Tomatoes, each cut into 4 horizontal slices
4 ounces arugula
2 teaspoons extra virgin olive oil
1/8 teaspoon crushed red pepper flakes
2 tablespoons Homemade Multigrain Bread Crumbs
1 ounce Asiago cheese, shaved
- Cook the linguine until al dente, according to package directions.
- While the pasta is cooking, lightly coat a large nonstick skillet with cooking spray. Place over medium-low heat and add the garlic. Sauté until golden but not browned. Drain the linguine and add it to the skillet, along with the parsley, tomatoes, and arugula. Drizzle with oil and sprinkle with the pepper flakes and bread crumbs. Cook for 2 to 3 minutes, tossing to combine.
- Divide the pasta among 4 heated pasta bowls and scatter the Asiago curls on top of each serving. Serve immediately.
Per serving: 280 calories (19% calories from fat), 6 g total fat (2 g saturated fat), 9 g protein, 49 g carbohydrate, 7 g dietary fiber, 6 mg cholesterol, 115 mg sodium, 475 mg potassium.
One of more than 150 heart-healthy recipes from the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.