Pasta with Arugula and Tomatoes


This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
3 servings


  • 10 ounces spaghetti

  • 4 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 pint cherry tomatoes, halved

  • salt and freshly ground black pepper to taste

  • 1 (5 ounce) package arugula, torn

  • 2 tablespoons shaved Parmesan cheese, or more to taste


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.

  3. Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts (per serving)

555 Calories
21g Fat
77g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 555
% Daily Value *
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 3mg 1%
Sodium 131mg 6%
Total Carbohydrate 77g 28%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 16g
Vitamin C 27mg 133%
Calcium 140mg 11%
Iron 4mg 24%
Potassium 613mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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