Source: Chef Guadalupe García de León | Catégorie: Plats principaux, Sauté et friture, Diabétique, Santé du cœur

Spicy Spaghetti with Arugula, Peas and Tomatoes

Take things up a notch with this spicy twist on an Italian classic. Canola oil helps carry the flavors through the dish.

Spicy Spaghetti with Arugula, Peas and Tomatoes


  • 1/2 lb whole-grain spaghetti 250 g
  • 1 bay leaf
  • 1/4 white or yellow onion, chopped
  • 5 whole allspice berries
  • 3 whole black peppercorns
  • 1 Tbsp canola oil 15 mL
  • 2 garlic cloves, minced
  • 3 cups cherry tomatoes 750 mL
  • 1 cup frozen peas 250 mL
  • 2 cups baby arugula 500 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp black ground pepper 2 mL


  • 1. Cook spaghetti according to package instructions with bay leaf, onion, allspice berries and peppercorns. Once cooked, drain and set aside. Remove bay leaf and whole spices.
  • 2. Meanwhile, in large skillet, heat canola oil and sauté garlic and tomatoes. Gently press tomatoes as they cook to release their liquids. Add peas and continue cooking for 2 minutes, stirring occasionally. Add arugula and cook until wilted.
  • 3. Add vegetables to spaghetti. Season with salt and pepper. Serve.


4 servings


1 cup (250 mL)


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides50 g
Fibres8 g
Sucres9 g
Protéines11 g
Sodium335 mg
Potassium578 mg