Spaghetti with Rucola
I was looking for something fresh and easy for a Saturday dinner and this Spaghetti with Rucola was just the right thing. My husband and I are usually pretty busy all day Saturday so although our usual pattern is a big meal in the middle of the day, on Saturdays usually the meal is at night. Since I don't like to eat too heavy at the the end of the day - reflux sufferers unite! - I like to make something not too saucy or spicy and this was just the right thing. One of the added benefits was that it took such a short time. Great for a quick meal!
Duration: 15 minutes
Utensils: saucepan, frying pan
Cooking surface: stove top
1/2 lb Whole wheat spaghetti
3 Tab Olive oil
2 Spring onions, chopped in rings
1 each Orange and Red Pepper, cut in slices
8 oz. Roma or Cocktail tomatoes, quartered
1-2 cups Rucola, rinsed
4oz. whole Black olives, optional
2 oz. Roasted and salted cashews
Hand full of fresh Basil leaves
Salt and Pepper
Heat water with salt for the spaghetti and when boiling put in the spaghetti until covered. Cook 6-8 minutes until soft but not mushy - "al dente". Meanwhile, heat oil in frying pan and lightly sauté spring onions. Add pepper slices and cook for 2-3 minutes. When the spaghetti is ready, drain and add to frying pan with onions and peppers with tomatos, olives, rucola, cashews and basil. Salt and pepper to taste. Cook for just a few minutes to blend the flavors and serve.
This was a great hit! So easy to make, so delicious! I took a recipe that called for milk products and just changed a couple of things around to make it vegan. And there wasn't any reason to add extra herbs. The fresh flavors of the veggies were just enough!