• 6 servings

  • 5 min

    Prep time

  • 15 min

    total time

Rigatoni with Fresh Tomatoes and Arugula

Spice up a traditional pasta dish by simply adding Roasted Red Pepper Philia and arugula!

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How to make

STEP 1

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.

STEP 2

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. 

STEP 3

Add tomato mixture and arugula to pasta; toss gently.

STEP 4

Spoon into large pasta bowl; sprinkle with parsley and Parmigiano-Reggiano.

Ingredients

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

Nutrition

+ 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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