Source: Chef Guadalupe García de León | Category: Diabetes-Friendly, Entrees, Heart-Smart, Sauté/Stir-Frying

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

Ingredients

  • 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

Instructions

  • 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.

Yield

4 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Calories270
Total Fat5 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates50 g
Fiber8 g
Sugars9 g
Protein11 g
Sodium335 mg
Potassium578 mg