Whole grain pasta with olives, tomatoes and arugula
This healthy whole wheat pasta is a go-to dish for parties and quick weeknight dinners. Arugula adds wonderful flavor and a nutritional punch too.
Chef Ben MattmanJW Marriott, San Francisco
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10 oz. whole wheat pasta
2 tbsp. extra virgin olive oil, plus additional for drizzling
1 cup toy box or cherry tomatoes
1 cup mixed olives
2 cloves garlic, chopped
1/2 cup chicken or vegetable stock
2 tbsp. butter
1/2 cup grated Parmesan cheese
1 tsp. Meyer lemon juice
1 cup chopped arugula
Salt and freshly ground black pepper, to taste
Cook pasta in boiling salted water until al dente. Drain. While pasta is cooking, heat a sauté pan and add olive oil, tomatoes, olives and garlic. Sauté for 3 to 4 minutes or until tomatoes soften. Toss in pasta. Slowly add stock, butter, Parmesan, lemon juice and arugula. Cook until arugula is wilted. Season with salt and pepper. Plate and drizzle with additional olive oil.