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.
- 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.
1 cup (250 mL)
|Gras saturés||0 g|
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