Whole Wheat Pasta with Arugula & Peppers
Time: 15 Minutes
Yield: 4 Servings
(7 Item Recipe)
1 Package Organic Whole Wheat Thin Spaghetti
4 Tablespoons Extra Virgin Olive Oil
1/2 Organic Onion, Chopped
1 Cup Organic Arugula, Chopped
1 Organic Yellow Bell Pepper, cut in thin strips
1/2 Cup Vegetarian Parmigiano Reggiano Cheese or Nutritional Yeast (vegan/vegetarian recipe)
Sea Salt & Freshly Ground Black Pepper to taste
Bring large pot of water to boil. In a large skillet, heat olive oil and saute onions for 2-3 minutes. Add peppers and season with salt and pepper cooking for 4-5 minutes until soft. Cook pasta according to package directions. If you like your pasta al dente then remove it 1-2 minutes early. Drain and toss with the sauce. Stir in arugula and top with cheese.
If you only have a green, red or orange pepper on hand feel free to use what you have. I love it with the yellow pepper, however, any of them can be used and all work well. This meal is fast, fresh and delicious.