Wheat Spaghetti with Arugula

Wheat Spaghetti with Arugula This is a low fat, high fibers recepie. Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. How to grow, use, and store. Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. Read on to learn more about how to use and even grow your own.
Ingredients:

• 2 tablespoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 cup chopped tomato $
• 1 pound arugula, trimmed and torn (about 16 cups) $
• 4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta) $
• 1 1/2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

• Heat 1 tablespoon oil over medium-high heat in a Dutch oven.
• Add red pepper and garlic; sauté 20 seconds.
• Add tomato and arugula; saute 2 minutes or until arugula is wilted.
• Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well.
• Sprinkle with cheese.