5.0 from 3 votes
Spaghetti with Arugula and Cherry Tomatoes
This easy vegetarian pasta dish is packed with arugula, lime, cayenne pepper, feta cheese, parmesan, basil, and tomatoes. It all blends together to give it a unique flavor with an awesome kick!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 479 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 8 oz. Spaghetti or other pasta shape
- 3 tablespoons extra-virgin olive oil divided
- 1 red or sweet onion quartered and thinly sliced
- 3 cloves garlic minced
- zest and juice of one lime
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt plus more for cooking pasta
- black pepper to taste
- 6 oz. baby arugula
- 1 pint cherry tomatoes halved
- 2 tablespoons fresh basil roughly chopped or chiffonade
- 4 oz. crumbled Feta cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook spaghetti according to directions in heavily salted water.
- Right when you start boiling the water for the pasta, sauté the sliced onion in 1 tablespoon of the olive oil over medium heat in a very large skillet or pot until it's soft and starting to brown (about 3 minutes).
- Turn the heat to low. Add the lime zest, the three cloves garlic, and the cayenne pepper (1/8 teaspoon), continuing to sauté and stirring occasionally, allowing the onions to caramelize a bit until the spaghetti has finished cooking (for about 10 minutes).
- When the pasta is done, add approximately 1/2 cup of the pasta water to the skillet (I use a ladle for this). Use tongs to transfer the cooked spaghetti to the skillet.
- Add the rest of the olive oil (2 tablespoons), kosher salt (1/2 teaspoon), black pepper to taste, and the lime juice (from one lime) to the skillet. Stir to coat and turn the heat to low.
- Add arugula to skillet. Toss with the pasta (tongs are great for this) and let the heat wilt the arugula (about 3 minutes).
- When arugula is wilted, turn off the heat. Add the halved cherry tomatoes (1 pint), fresh basil (2 tablespoons), crumbled feta (4 oz.), and grated parmesan (1/2 cup). Stir together and serve.
Cup of Yum
Notes
- I recommend using a very large skillet (12 inches) so you have enough room to toss everything together, or a deep skillet with sides. If you don't have one, use another pot or Dutch oven.
- Ingredient substitutions: Cotija cheese, queso fresco, or goat cheese can be used for the feta. Lemon zest and juice may be substituted for the lime. Omit the cayenne pepper if you are sensitive to spice. Chopped large tomatoes can be used instead of cherry tomatoes.
Nutrition Information
Calories
479kcal
(24%)
Carbohydrates
54g
(18%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
36mg
(12%)
Sodium
828mg
(35%)
Potassium
624mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
1894IU
(38%)
Vitamin C
36mg
(40%)
Calcium
382mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 479
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 54g | 18% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 828mg | 35% |
| Potassium | 624mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1894IU | 38% |
| Vitamin C | 36mg | 40% |
| Calcium | 382mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.