Spice up a traditional pasta dish by simply adding Roasted Red Pepper Philia and arugula!
Cook pasta according to package instructions. Reserve 1/2 cup pasta water. Drain pasta. Put pasta back into large pot. Add Philia to hot pasta and gently fold to coat.
Heat olive oil in large saute pan; add onions. Cook 3-4 minutes over medium heat until onions are translucent. Add garlic; cook 1-2 minutes or until fragrant. Add tomatoes, salt, and 1/2 cup pasta water; cook 3 minutes.
Add tomato mixture and arugula to pasta; toss gently.
Spoon into large pasta bowl; sprinkle with parsley and Parmigiano-Reggiano.
1 pound uncooked rigatoni pasta
2 teaspoons olive oil
1/2 cup diced white onion
1 teaspoon minced garlic
1 pint cherry tomatoes, halved
1 teaspoon salt
1 (7-ounce) container Philia Roasted Red Pepper Feta Spread
3 cups (3 ounces) washed and trimmed arugula
2 teaspoons chopped parsley
1 tablespoon grated Parmigiano-Reggiano
+ Calories: 410
+ Fat (g): 11
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 25
+ Sodium (mg): 680
+ Carbohydrate (g): 61
+ Dietary Fiber (g): 1
+ Sugars (g): 0
+ Protein (g): 15
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