What You’ll Need:
1 1/2 c brown rice or quinoa pasta
4 cloves garlic, sliced
2 Tbsp olive oil
½ pound baby arugula
1 pint cherry tomatoes, halved
¾ -ish c pitted olives, halved
¼ c Parmesan, shredded
sea salt & black pepper to taste
OPTIONAL: crushed red pepper flakes to taste
Bring water to a boil for the pasta.
Meanwhile, saute garlic in a large frying pan until aromatic. Add arugula, tomatoes & olives to pan with garlic & salt and pepper to taste. Heat over medium until greens wilt & tomatoes get super juicy.
Serve over cooked pasta, top with grated Parmesan & crushed red pepper if your heart desires. Share with a friend!
If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!