It's a very filling lunch, especially if you use whole wheat pasta.
Prep Time: 15 Minutes
Cook time: 10 Minutes
Makes: 6 Servings
3 Tablespoons extra-virgin olive oil
2 teaspoons cider vinegar
2 cloves garlic, minced
2 teaspoons chopped fresh marjoram (I didn't have any so I left this out!)
1 teaspoon salt
Pinch red pepper flakes
2 cups cherry tomatoes
1 lb. pasta (I used fusilli in the picture but prefer bowtie)
1 cup baby arugula
2 ounces crumbled blue cheese
-Mix the first six ingredients together
-Cook the pasta until al dente, drain and transfer to a large bowl
-Quarter the tomatoes and pour the vinaigrette over
-Toss the pasta, arugula and tomatoes together, then toss in the blue cheese
Nutritional facts, per serving
387 Calories
13 g protein
59 g carbohydrate
11 g fat
3 g fiber
Hey Cook pasta in a large pot of boiling water until done. Drain.
ReplyDeleteMeanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.Thanks a lot!
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